If you love prawns, use this rich prawn stock for your next seafood-y soup or risotto. Made with prawn heads, white wine, and fennel, the stock takes on the full flavour of the prawns and is perfect to use in a variety of seafood dishes.
Prawn stock adds extra flavour to your seafood dishes with no extra effort. Use this stock to make a hearty soup. Sauté onions, bell peppers, and onions until soft. Add in diced chorizo and cook until oils release. Pour in stock, a can of diced tomatoes, cumin, and a handful of black olives. Bring to a simmer then add your choice of seafood – some shrimp, white fish such as cod, clams, or a combo. Continue simmering until fish is cooked through. Ladle into bowls, sprinkle with parsley and serve with bread. Enjoy!
Prawn heads, onion, garlic, tomato, carrot, celery, thyme, fennel, parsley, bay leaf, lemon, pepper, white wine.