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Saffron Prawn Both
Saffron Prawn Both is a modern British recipe (from Cornwall) for a classic base broth or stock made from roasted prawn shells and vegetables boiled down in a water base and finished with saffron. The full recipe is presented here and I hope you enjoy this classic British version of: Saffron Prawn Both.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
5
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesVegetable RecipesBritish Recipes
This is a well-flavoured base stock for all kinds of fish dishes that makes the most of any left-over prawn (shrimp) shells that you might have. When you peel fresh prawns for other dishes, freeze and shells and keep them until you have enough for this broth. This is a modern restaurant-style recipe from Cornwall that I picked up on a recent visit there.
Ingredients:
1kg prawn shells (you can also add crab shells, lobster shells and crayfish or langoustine shells)
2 carrots, halved and quartered
2 leeks, halved crossways and halved lengthways
1 onion, peeled and quartered (stick a clove into each onion quarter)
pinch of saffron threads
a little oil
salt and freshly-ground black pepper, to taste
1 cinnamon stick
1/2 bunch of parsley stalks
2 bayleaves
Method:
Scatter the prawn shells, carrots, leeks and onion in a roasting tin. Sprinkle a little sea salt over the top then transfer to an oven pre-heated to 180°C and roast for about 60 minutes, or until the vegetables are well caramelized and the shells are nicely coloured and aromatic.
Turn the roasted mixture into a mortar and pound roughly. Turn into a pan, add 2l water with the cinnamon stick and bayleaves. Bring to a simmer and cook gently for about 60 minutes, or until the liquid has reduced to about 600ml. Take off the heat and add the saffron then set aside to cool.
When cold, turn into a fine-meshed sieve and allow to drain into a bowl. Press down on the solids to extract as much of the liquid as possible.
Store and freeze in pots of about 100ml to 150ml and use as a base flavouring for any fish stew or any recipe calling for a fish stock (100ml of this base stock will be enough to add to a total of 500ml stock for a fish dish).
