Prawn Stock


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

Prawn Stock


  • 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


  • 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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