Making use of the rest of the prawn:
- Shell the prawns
- Preheat oven to 200C
- Toss prawn shells with shallots, garlic, leek, tomatoes and olive oil to just coat.
- Roast in a tray for 20 mins, shells should be bright red and vegetables should be roasted
- Put everything in a pot with water, wine, bay leaves basil and parsley stalks.
- Bring to a boil, simmer for 40 mins, the strain out the stock
Original recipe was for risotto, but this stock could be used in a range of recipes.