Thursday, 27 April 2017

Prawn Stock with Carrot, Fennel and Ginger

The bag of prawns I bought I had to peel. Instead of discarding the rest, I just thrown away the intestine tract and saved the rest for a stock. It does not take hours to make a stock out of shellfish leftovers, it only takes about 20 minutes.
Using it as a stock base for preparing a tasty soup is great- waste not want not!
This is the second recipes from Andreas Viestad, I made it the way he did and it looked as if the soup tasted great.

Lets see!

recipe for the prawn stock:
heads and casings of 320  g prawns
2 shallots
2 cloves of garlic
2 bay leaves
10 peppercorns
1 tsp salt
1 tbsp olive oil
900 ml water

Heat up the oil in a pot and toss in the rough chopped onions and garlic and give them 3 minutes.
Get the water in.
Add the prawn exteriors and the bay leaves and peppercorns and bring to a boil, reduce the heat and cook for 15 min.
Strain and you have the stock ready.

recipe for the soup:
750 ml Prawn stock
2 grated carrots
1 fine diced fennel
1 knob of fresh grated ginger
1 tbsp sour cream
some fennel fonds
fresh pepper

Heat up the prawn stock and toss is the veggies and the ginger and cook until they are soft.
I did not blend the soup, with the veggies bits it gets some texture, add a bit of pepper.
Add a dollop of sour cream and place a fennel front on top and you are ready to serve.
Depending on the amout of ginger the soup packs a little heat.

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