Prawn Stock

Brodo di Gamberi

Preparation info
  • Makes about

    2.5 litres

    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

Whenever you peel prawns for a dish, save the heads and shells and freeze them until you have enough to make this stock.


  • 500 g prawn heads and shells
  • 1 bulb baby fennel, halved


Wash prawn shells and heads, and fennel, well in cold water. Roughly chop fennel, celery, tomatoes and onion.

Heat a stockpot or large saucepan over high heat, add oil and, when hot, add prawn heads and shells and cook for 3–5 minutes until coloured. Add Cinzano and cook for a minute or two until it starts to boil.

Add remaining ingredients and return to the boil. Reduce heat an