Homemade stock is the backbone of any sauce, soup or stew. You will never get the intensity of flavour from a stock cube. I do use stock powder for when I am in a hurry and don’t feel like the effort, but when it comes to sauces I will always use a homemade stock. This prawn stock was made for my Prawn and Mushroom Risotto. Fish stock is very quick to make. Every time we have prawns or fish I freeze the bones and prawn shells until I need them for a stock, sauce or soup.
Prawn Stock
Ingredients
- prawn shells and heads from 800g prawns
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 2 celery sticks roughly chopped
- 2L water
- 1 tsp salt
- 5 black peppercorns
- 3 bay leaves
Instructions
- Place all the ingredients in a saucepan. Bring up to the boil and then turn down heat for 20 – 30 minutes. Switch off stove and leave to insensify for 1 hour. When ready to use bring back to temperature, strain and use as reqired
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