25 g/0.8 oz butter
1 clove garlic, crushed
reserved prawn shells of approximately 8 medium prawns
2 cups/500 ml fish stock
1 tablespoon/30 ml fresh parsley, roughly chopped
1 teaspoon/5 ml Noilly Prat
juice of ½ lemon
In a deep sauce pan over medium heat, melt the butter and fry the garlic for 10 seconds. Add the prawn shells and fry until the shells turn pink, about 1 minute. Add the fish stock and bring to the boil. Add the parsley, Noilly Prat and lemon juice and bring to the boil again. Boil for about 5 minutes, then remove from the heat. Pour the stock through a colander lined with a muslin cloth. Leave to cool, then chill or freeze in smaller containers until needed. Discard the solids.
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