Go Back
+ servings
shrimp crab broth

📋Homemade Fish Stock Recipe

This is a quick and easy version of a fish stock, for a more refined version you can make a
fish fumet which is made with fish bones and will have a more delicate flavour.
Course Soups & Stews
Cuisine French
Keyword broth, fish, stock
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 liters
Calories 21kcal


  • 14 oz shrimps heads crab claw shells
  • 1 bouquet Garni leek leaf wrapped around rosemary, laurel and thyme
  • 1 large carrot
  • 1 onion
  • 1 stalk of celery
  • 1/2 tbsp sea coarser salt
  • 5 peppercorns
  • fresh water


  • Put the shrimps, crabs shells and all the ingredients in the pressure pan and cook it for 20 minutes.
  • once it is ready, filter the stock with a paper towel
  • Use it or freeze it into bags of various sizes, so it can be defrosted as big or small an amount as required.
  • To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.


  • To make a quick fish stock you can use the head and shells from shrimps and crabs
  • To make a more refine stock, check the fish fumet on the recipe Chayote mousse
  • Strain the stock with a cloth
  • Keeps in the fridge for 2 days
  • Suitable for the freezer


Calories: 21kcal | Protein: 2g | Sodium: 420mg | Potassium: 113mg | Calcium: 40mg | Iron: 0.3mg