The secret weapon of every great seafood dish
UK home cooks rarely use stock powder. Most reach for stock cubes, which are mostly salt with a hint of flavour. Costack Seafood Stock Powder (Crayfish Flavour) is a different category entirely. Concentrated shellfish umami in a single teaspoon. A pinch transforms a basic risotto into restaurant-grade. A teaspoon stirred into fish pie sauce changes the whole dish.
1. Seafood risotto
Saute 1 chopped onion in 2 tbsp butter. Add 300g arborio rice. Stir 1 minute. Add 100ml white wine. Stir until absorbed. Add 800ml hot fish stock + 1.5 tbsp Costack Seafood Stock Powder, one ladle at a time, stirring constantly. After 18 minutes, fold in 300g cooked king prawns + handful of peas + 50g parmesan. Rest 2 minutes. Serve.
2. Paella
Heat 3 tbsp olive oil in a wide pan. Saute 1 onion + 4 garlic cloves + 1 chopped red pepper. Add 300g paella rice + 1 tsp smoked paprika + 1 tbsp Costack Seafood Stock Powder. Stir. Add 750ml hot stock + pinch saffron. Simmer 15 minutes without stirring. Top with prawns, mussels, and chorizo. Cook 8 more minutes.
3. Fish pie
Make a roux with 50g butter + 50g flour. Whisk in 500ml warm milk + 1 tbsp Costack Seafood Stock Powder. Simmer 5 minutes. Add 600g mixed fish (cod, salmon, smoked haddock) + 100g prawns + 100g peas. Top with mashed potato. Bake at 200C for 25 minutes.
4. New Orleans gumbo
Make a dark roux with 60ml oil + 60g flour (cook 15 minutes until chocolate brown). Add 1 onion + 1 green pepper + 1 celery stick. Saute 5 minutes. Add 1.5L stock + 2 tbsp Costack Seafood Stock Powder + 1 tin chopped tomatoes + 200g okra. Simmer 30 minutes. Add 500g prawns + 200g andouille sausage. Simmer 10 more minutes. Serve over rice.
5. New England clam chowder
Fry 100g chopped bacon in a pot. Add 1 onion + 2 celery sticks. Saute 5 minutes. Add 4 chopped potatoes + 1 tbsp Costack Seafood Stock Powder + 500ml fish stock. Simmer 15 minutes. Add 400ml milk + 200ml double cream + 400g cooked clams + 1 tbsp Costack Dried Thyme. Heat through. Serve with crackers.
How to use stock powder vs stock cubes
Stock cubes: dissolve in water to make stock. Mostly salt.
Stock powder: sprinkle directly into the dish OR dissolve in water. More concentrated, less salt-heavy, more umami.
1 tsp Costack Seafood Stock Powder = approximately 200ml of finished fish stock equivalent flavour. Use it to BOOST existing stock, not replace water entirely.
FAQs
What is in Costack Seafood Stock Powder?
A concentrated shellfish umami base built around crayfish. The blend is dried, ground, and balanced with salt and aromatics. Provides depth of flavour that's hard to get from regular fish stock.
Does Costack Seafood Stock Powder contain allergens?
Yes. Contains shellfish-derived ingredients. Full allergen information is on the label in compliance with UK food labelling law (Natasha's Law). Not suitable for guests with shellfish allergies.
Can I use it as a finishing salt?
Yes. A pinch over grilled prawns, oysters, or pan-fried scallops adds restaurant-level depth.
Where do I buy Costack Seafood Stock Powder?
Online at www.costack.uk. £2.99 per sachet. Free UK delivery on orders over £40. 2-3 working days from Manchester to every UK postcode.
Build your seafood spice rack
- Seafood Stock Powder - the umami foundation
- Fish & Seafood Seasoning - smoky-citrus rub
- Lemon Pepper Seasoning - citrus brightness
Or grab the Ocean Edge Seafood Collection at £36.98, all three plus the Costack Flavour Bible ebook. Free UK delivery on orders over £40.
