Prawn stock

It is very easy to prepare the prawn stock, the more shells (shrimps, crayfish, crabs, lobster) you use the deeper the taste. I always pre prepare the heads and shells – I wash them and then dry it in the oven before cooking.

To make the stock I fry the shells in the butter, pour in the water and allow to simmer until the liquid is reduced by 2/3 or even more. You can also add the bay leaf, black pepper, I only add a pinch of sugar and a pinch of salt.
Then I pour the stock into the ice cube trays and freeze. I take a cube or several every time I need to enrich the sauce or a soup.
Once I made the stock frying the shells on the olive oil instead the butter, the result ended up in the garbage bin, the olive oil killed the flavor of the sea shells.