Prawn fumet is a stock made from prawn shells and heads, used as a base for soups, rice dishes and other seafood dishes. It’s easy to make and gives dishes an intense, delicious flavor.
To make prawn fumet, follow these steps:
- Get fresh prawns and remove the heads and shells. If the prawns aren’t cleaned, remove the veins and rinse them well.
- Heat a little olive oil in a large pot and add the prawn shells and heads.
- Add a chopped onion, a couple of carrots and some celery sticks. Sauté them with the shells and heads for a few minutes.
- Add a few black peppercorns, bay leaves and parsley sprigs.
- Pour in enough water to cover everything and bring to a boil.
- Lower the heat and simmer the stock for at least 30 minutes, stirring occasionally.
- Strain the stock through a fine sieve or cheesecloth to remove the shells, heads, vegetables and spices.
- Let the stock cool and keep it in the fridge or freezer for later use.
Prawn fumet is a versatile base for all kinds of seafood dishes, such as seafood soup, seafood rice and seafood paella. It can also be used to flavor seafood sauces.
Remember that prawn fumet can be salty from the natural flavor of the prawns, so be careful when adding salt to dishes made with it.