Save those spot prawn heads and shells for a flavourful broth that's perfect for a chowder or bisque.
2 1/2 lb spot prawn heads and shells, rinsed
1 1/2 lb carrots, peeled and chopped
1 lb celery stalks, leaves removed, ribs peeled and chopped
1/2 lb onion, peeled and chopped
5 cloves garlic, crushed
2 large bay leaves
1 1/2 tsp black peppercorns
10 sprigs thyme
1 bunch Italian parsley stems
5 L cold water
Place all ingredients into a large pot over high heat. The water should cover shells and vegetables by a few inches. Add more water if needed.
Bring mixture to a boil and then turn the heat down to a gentle simmer. Simmer the stock for 45 minutes, skimming frequently to remove impurities.
Carefully strain the stock through a fine-mesh sieve and cool the stock quickly.
- Yield:
- 4 litres
- Cook Time:
- 45 minutes
Recipe Source:
