Fish and shellfish stock
The key to any good fish stew, however, is a good strong stock base.
Ingredients
500g of fresh prawn heads
1kg of white-fleshed fish heads
one or two blue swimmer crabs
4 tbsp of extra virgin olive oil
1 carrot
1 leek
2 celery sticks
1 1/2 cups of pureed tomatoes
4 litres of water
6-8 parsley stalks
Method
Clean and rinse well 500g of fresh prawn heads and 1kg of white-fleshed fish heads.
Chop one or two blue swimmer crabs into quarters.
In a large pot, heat 4 tbsp of extra virgin olive oil and fry a finely chopped carrot, a leek and 2 celery sticks for 1 min, constantly stirring. Add the prawn heads and crab and stir-fry for 2-3 min until well coloured. Add 1 1/2 cups of pureed tomatoes and 4 litres of water. Add the fish heads and 6-8 parsley stalks, bring to a simmer and continue for 2 hours.
Remove from the heat and allow to cool for half an hour before straining.
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