Penge Quality Fish
Penge Food Centre
Don’t discard prawn shells and heads. Keep a bag of them in the freezer, and keep adding to it. When you have enough, make prawn stock. (The photo shows whole prawns as it was a big batch for a CanTeen pop-up and I didn't have enough shells in the freezer.)
In a heavy bottomed pan, fry the (still frozen) prawn bits in a little olive oil.
When they start to catch, add some sliced onion, celery, a little carrot and even leek if you have it. Fry off a bit more.
Set your oven to just over 100.
When it all starts to catch again, pour in cold water just to cover, and bring to a simmer.
Transfer to the low oven and simmer for around an hour.
Ideally, drain the stock through a moulis (ricer), grinding all the juicy stuff out of the prawn bits, pureeing the vegetables etc.
But if you can’t do that, don’t worry. Just drain it through a sieve. Make sure you don’t lose any of the precious dark red oil around the edges.
Rinse or wipe the stock pan and pour the drained stock back into it.
Simmer gently to reduce by around half. Close the doors and open the windows if you don’t want your whole house to smell like a fishing trawler.
Let cool and freeze down.