Prawn stock

Prawn stock

By
From
Tuscany
Makes
2 litres
Photographer
Helen Cathcart

Any time we use shellfish such as crabs, prawns (shrimp), crayfish, langoustines and lobsters, we buy them with their heads and shells so that we can keep them for making a stock. This broth adds a wonderful flavour to any seafood dish and no shop-bought stock compares to it. We use it for the farro soup, but you can also use it in seafood pasta dishes or in a fish sauce.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1.5kg raw seafood shells and heads
1 medium carrot, halved lengthways
or large handful carrot peelings
1 white onion, roughly chopped
or large handful onion peelings
100ml white wine
3 litres hot water

Method

  1. Heat the oil in a large stock pot over a medium heat. Add the seafood shells and heads with the carrot and onion. When the shells start to brown and stick to the bottom of the pan add the wine, increase the heat and let it reduce for 4–5 minutes. Bash the shells, particularly any prawn or lobster heads, with a wooden rolling pin to release the juices and break up the shells. Pour in the hot water, bring to the boil, then reduce the heat and simmer for 1–1 1/2 hours. We don’t skim this broth as you lose the flavour and the lovely orange colour by doing this. Remove from the heat. Strain the stock into a large jug or bowl, squeezing the juices from the shells by pressing down on them with a ladle. Discard the shells. Use the stock straight away or store in an airtight container in the fridge for up to 4 days. You can also simmer the stock for a further 30 minutes–1 hour to reduce it and then freeze for up to 3 months.
Tags:
Italy
Italian
Caldesi
Tuscany
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