Prawn Brodo
Prawn Brodo
Ingredients
- 1 pound prawn heads, shells, and legs, from about 1 pound of prawns
- 1 small onion, roughly chopped
- 1 small carrot, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, whole
- 1 chilli, whole
- 2 cups stock
- 1 teaspoon fish sauce
- 1/2 lemon
- 4 dried porcini mushroom pieces
- 1/4 cup white wine
- 1 tablespoon olive oil
- 1 pinch salt
- as needed water, optional, for simmering
Instructions
- 1
Roughly chop the small onion, small carrot, and celery sticks. Leave the chilli and garlic cloves whole. Rinse the prawn heads, shells, and legs under running water.
⏱️ 5 min
- 2
Place the dried porcini mushroom pieces into a measuring cup. Add a splash of hot water (and stock powder if using) to rehydrate them. Set aside.
⏱️ 5 min
- 3
Drizzle 1 tablespoon of olive oil into a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, along with the whole garlic cloves and whole chilli. Add a pinch of salt. Stir through and fry off for 5 minutes, until the vegetables begin to soften.
⏱️ 5 min
- 4
Add the prawn heads, shells, and legs to the pot. Stir through and fry off for another 5 minutes, pressing down on the prawn heads occasionally with a spoon or potato masher to release their flavors.
⏱️ 5 min
- 5
Pour in the 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Squeeze in the juice from 1/2 lemon. Add the 2 cups of stock, 1 teaspoon of fish sauce, and the rehydrated porcini mushrooms along with their liquid.
⏱️ 5 min
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes. Stir and press down the prawn heads occasionally during simmering. If the liquid level gets too low, you may add a little water as needed.
⏱️ 40 min
- 7
After simmering, remove the pot from the heat and let the brodo sit, covered, for 30 minutes to allow the flavors to further meld.
⏱️ 30 min
- 8
Carefully strain the brodo through a fine-mesh strainer into a small, clean pot, discarding the solids. Press the solids in the strainer with a spatula to extract all the liquid and flavor.
⏱️ 5 min
- 9
For a more intense flavor, you can simmer the strained brodo further over medium-low heat to reduce it to your desired concentration. This step is optional.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Prawn Brodo
- 1 pound prawn heads, shells, and legs, from about 1 pound of prawns
- 1 small onion, roughly chopped
- 1 small carrot, roughly chopped
- 2 celery sticks, roughly chopped
- 2 garlic cloves, whole
- 1 chilli, whole
- 2 cups stock
- 1 teaspoon fish sauce
- 1/2 lemon
- 4 dried porcini mushroom pieces
- 1/4 cup white wine
- 1 tablespoon olive oil
- 1 pinch salt
- as needed water, optional, for simmering
Instructions
- 1
Roughly chop the small onion, small carrot, and celery sticks. Leave the chilli and garlic cloves whole. Rinse the prawn heads, shells, and legs under running water.
⏱️ 5 min - 2
Place the dried porcini mushroom pieces into a measuring cup. Add a splash of hot water (and stock powder if using) to rehydrate them. Set aside.
⏱️ 5 min - 3
Drizzle 1 tablespoon of olive oil into a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, along with the whole garlic cloves and whole chilli. Add a pinch of salt. Stir through and fry off for 5 minutes, until the vegetables begin to soften.
⏱️ 5 min - 4
Add the prawn heads, shells, and legs to the pot. Stir through and fry off for another 5 minutes, pressing down on the prawn heads occasionally with a spoon or potato masher to release their flavors.
⏱️ 5 min - 5
Pour in the 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Squeeze in the juice from 1/2 lemon. Add the 2 cups of stock, 1 teaspoon of fish sauce, and the rehydrated porcini mushrooms along with their liquid.
⏱️ 5 min - 6
Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes. Stir and press down the prawn heads occasionally during simmering. If the liquid level gets too low, you may add a little water as needed.
⏱️ 40 min - 7
After simmering, remove the pot from the heat and let the brodo sit, covered, for 30 minutes to allow the flavors to further meld.
⏱️ 30 min - 8
Carefully strain the brodo through a fine-mesh strainer into a small, clean pot, discarding the solids. Press the solids in the strainer with a spatula to extract all the liquid and flavor.
⏱️ 5 min - 9
For a more intense flavor, you can simmer the strained brodo further over medium-low heat to reduce it to your desired concentration. This step is optional.
⏱️ 15 min