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–+ servings
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4 from 1 vote

Crayfish Stock

Recipe Category: Stock
Makes enough for: 1 batch stock
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 1 kg crayfish heads
  • 1 onion, peeled and chopped
  • 1 leek, sliced
  • 2 ribs celery, sliced
  • 2 carrots, sliced
  • 5 black peppercorns
  • 1 bay leaf
  • 1 lemon, rind only
  • 5 sprigs thyme
  • 1 small handful parsley
  • 15 mls coarse salt

Method

  • Put all the ingredients into a large pot
  • Cover with water and bring to the boil
  • Skim off any scum that comes to the surface
  • Reduce the heat and simmer for 20 minutes
  • Remove the heads making sure to drain the stock out of them back into the pot
  • Return to the boil and remove any scum
  • Pass through a chinois and use as required
  • May be frozen or kept in the refrigerator for 3 days