Save those spot prawn heads and shells for a flavourful broth that's perfect for a chowder or bisque.
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.
- 4 litres
- Cook Time:
- 45 minutes