• 1 tblsp cooking oil
  • 400g prawn heads
  • 200g carrots, scrubbed and chopped
  • 200g onions, peeled and chopped
  • 3 sticks celery, sliced
  • 4 tblsp tomato purée
  • 2 l water
  • 2 cloves garlic, sliced
  • 1 tblsp dried french tarragon
  • 1 tblsp ground coriander
  • 1 tblsp olive oil
  • 375g diced fish chowder mix
  • 170ml carton cream
  • 50g butter, softened
  • 50g flour
  • Cream, to serve


  1. Heat a large saucepan and add the oil.
  2. Cook the prawn heads and prepared vegetables in the pan over a high heat, crushing the prawn shells as you cook.
  3. Add the tomato purée and the water, simmer for about 30 minutes and then strain.
  4. Add the garlic, coriander and tarragon.
  5. Make a paste with 50g soft butter and 50g flour.
  6. Spoon a little of the hot prawn stock into the paste, stirring to mix.
  7. Pour this paste back into the hot prawn stock, stirring over the heat at the same time and continue to stir until you get a thickened stock.
  8. Season and simmer for half an hour to cook out the flour.
  9. Add the chowder mix and cream.
  10. Garnish with some fresh crab meat, cream and parsley oil.