Seafood Soup Stock

    Seafood Soup Stock

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    A good stock is the basis for a good soup or stew. This recipe uses prawn shells but the addition of any non-oily fish skins, bones or heads will further improve the flavour.

    Serves: 8 

    • Shells from 500g prawns
    • 5 litres water
    • 4 carrots, sliced
    • 4 onions, quartered
    • 1/2 bunch celery, sliced
    • 2 bay leaves
    • 3 cloves garlic, sliced
    • 2 sprigs fresh parsley
    • 5 whole cloves
    • 1 teaspoon ground black pepper
    • 1 tablespoon dried basil
    • 2 teaspoons dried thyme

    Preparation:15min  ›  Cook:7hours35min  ›  Ready in:7hours50min 

    1. Bake prawns shells at 200 degrees C until dried and starting to brown on edges.
    2. In an 8-litre pot, combine all ingredients. Bring slowly to a boil.
    3. Reduce heat and simmer 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
    4. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce to 2 to 3 litres, or to taste.

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