Fish Stock-Using Cooked Prawns

Here is how I make my fish stock, using COOKED prawns. One can also freeze any leftover stock, make sure that you either freeze the stock in ice cube holders or pour the stock into a freezer bag and lie FLAT in the freezer. That way, it will be a thin sheet on frozen liquid and it won't take long to defrost.

Have a very large pot of water boiling, add a tablespoon or so of sea salt. Add the green (another fancy word for uncooked) prawns to the boiling water, simmer for a few minutes, remove the prawns with a slotted ladle.

Once cooled, clean the cooked orange prawns, remove the heads, legs, body and tail shell. Place the shells into a cloth bag.

Here's my trick, I like to use a new knee high size pantyhose, yes, HOSIERY!! They are inexpensive and I throw them away when I have finished. I use to use a bag made of muslin, but that would mean that I had to wash it... too much extra work!!

So then, get a hand full of the shells, place into the stocking, and tie a knot. Place into a pot of boiling water and simmer for about 15 minutes, to infuse the stock.

Remove the bag with the prawns and use the stock. Seeing that I have been cooking a while and that my hands have become pretty tough, I allow the bag with the shells to cool and little and then I squeeze the bag over the stock, to really draw out any extra juice. Beware, prawn shells tend to be vicious, they have sharp bits, so take care.