• 4-6 cups of shells from crab, lobster, and/or shrimp
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • a few sprigs of fresh parsley, chopped
  • a few sprigs of fresh thyme
  • 1 bay leaf
  • 15 whole peppercorns
  • 2 teaspoons salt


  1. Roast the shells in a 400 degree oven for about 10 minutes.
  2. Put the shells in a dutch oven or stock pot and add filtered water covering to an inch above the shells.
  3. Bring to a low simmer (not boil) and cook for about an hour, skimming any foam that rises to the top and not stirring the shells.
  4. Add all other ingredients and simmer for a half hour.
  5. Strain stock and use or store as needed.