Shellfish stock

Shellfish stock

By
From
Fish Kitchen
Makes
500 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
1kg frozen prawns, shell-on
olive oil, for cooking
2 onions, peeled and chopped
3 carrots, peeled and chopped
6 ripe tomatoes, chopped
6 garlic cloves, peeled and chopped
1 orange, finely zested and juiced

Method

  1. Preheat your oven to 200°C. Put the frozen prawns on a roasting tray and roast for 30 minutes. Meanwhile, heat a large pan over a medium heat, add a little olive oil and sweat the onions, carrots, tomatoes, garlic and orange zest for 5 minutes until lightly coloured. Once the prawns are roasted, chop them and add to the pan. Pour on enough water to cover and add the orange juice. Bring to a simmer and simmer for 1 hour. Strain through a sieve into another pan. Simmer to reduce by half. Remove from the heat and allow to cool. The stock is now ready to use. You can store it in the fridge for up to 2 days or freeze it for up to a month.

Crab stock

  • Replace the prawns with 1 kg live shore crabs. Prepare for cooking as for crab. Roast for an extra 15 minutes.

Lobster stock

  • Replace the prawns with 1 kg lobster shells and heads.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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