Tiger Prawn Shellfish Stock
This intensely flavoured shellfish stock forms the backbone of Jonathon Sawyer's Tiger Prawn and Purple Napa Cabbage Bisque from Tournament of Champions Season 7. Roasting the prawn heads and shells before adding liquid drives the Maillard reaction across the surface of the shells, producing a stock with remarkable depth, colour, and body that cold-start stocks cannot match. The technique applies to any crustacean shell and makes an excellent base for bisques, bouillabaisse, risotto, and seafood pasta.
- Time: 35 min
Source: Relaxed Recipes
Ingredients
- ROAST THE SHELLS
- Heat 1 tbsp of neutral oil in a heavy-based saucepan over high heat. Add the pra
- BUILD THE STOCK
- Add the halved shallots and smashed garlic to the pan and stir for 1 minute. Pus
- SIMMER AND STRAIN
- Pour in the water and add the lime leaves. Bring to a vigorous boil, then reduce