Prawn Stock

1 litre

450g prawn heads and shells (from about 1kg prawns)

2 litres water

4 tbsp oil

2 tbsp tomato puree

2 celery stalks, chopped

2 carrots, chopped

1 medium onion, chopped

½ bulb garlic

½ tsp coriander

1 bay leaf

1 tsp salt (optional)*

Notes

* You can hold out on the salt and add it to the final dish you're cooking the stock with to ensure your final dish isn't too salty

Add 2 tbsp oil to a large pot and sauté prawn heads and shells for 5 mins on medium heat till they turn a deep orange. Transfer to a bowl
In the pot, add remaining 2 tbsp oil and sauté chopped onions, celery, carrot, and garlic for 5 mins
Add tomato puree and cook for 3 mins
Transfer the prawn shells back to the pot, with the water, coriander and bay leaf
Simmer uncovered for 1:30hr
Once done, strain stock through a fine mesh sieve
Stir in salt if using, allow to cool, and store in the fridge or freezer.