Place in pan on medium heat.
Celery (2 sticks chopped)
Onions (1 large chopped)
Leeks (1 chopped)
Carrot (1 chopped)
Garlic (2 cloves crushed)
Add & sauté until soft but not coloured.
Parsley (2 sprigs)
Tyme (1 sprig)
Shellfish carcasses (1 kg in small pieces)
Prawns (6 shell on, chopped)
Water (2 litres)
Add & bring slowly to the boil.
Simmer gently for 30 minutes.
You can use the same recipe to produce fish stock but using shellfish gives a much nicer and richer stock.
Store any shells you obtain in the freezer until you have enough to use. Any shellfish shells can be used but Lobster shells are the best.
If you freeze the stock in ice cube trays then you can always have the right amount available when you want it.