Prawn Stock (Fumet de Gambas)

Ingredients

• 300g red prawns or red prawn heads and shells
• 4 garlic cloves
• 2 litres of water
• Pink salt
• Extra virgin olive oil

Method

1. 1Add a drizzle of extra virgin olive oil to the pot and cook the whole prawns or the heads and shells.
2. 2Once you see them releasing all their juices, add the garlic cloves and a pinch of salt, then sauté.
3. 3When the prawns or shells start to turn golden, pour in the water and cover.
4. 4Simmer over medium-low heat for 30-35 min.
5. 5After that time, remove the prawns, heads, or shells, transfer them to a food processor or blender, and blend thoroughly (you can add a splash of broth to help it along).
6. 6Once finely blended, stir it back into the broth.
7. 7Next, strain the broth through a fine-mesh sieve or chinoise.

Extras

1. 1You can make a sofrito base beforehand or even add vegetables to the broth; in this case, it's just pure prawn stock.