Ingredients

Steps

• Heat the oil in a saucepan and fry the prawn heads, onion, and garlic for 4 minutes.
• Add 150ml water, crumbled stock cube, tomato purée, lemon juice, and 50ml beer.
• Simmer the mixture for 5 minutes until it reduces slightly.
• Stir in the butter and season with salt and pepper.
• Pass the liquid through a sieve into a clean bowl and stir in the tarragon.
• Pour into a warm bowl and serve with crusty bread.