Advertisement
Prawn Stock
Brodo di Gamberi
Preparation info
- Makes about
2.5 litres
- Difficulty
Easy
Appears in
By Giovanni Pilu and Roberta Muir
Published 2012
Whenever you peel prawns for a dish, save the heads and shells and freeze them until you have enough to make this stock.
Ingredients
Method
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