Spot prawn broth

Recipe for a flavourful seafood stock

Posted Sun 13 Oct 2013
spot prawns
Photo by roaming-the-planet on Flickr.

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