大象传媒

Ingredients

500g prawn heads or any shellfish bodies and shells, lobster, langoustine or even crab
1 small onion, peeled, and roughly chopped
1 carrot, peeled and roughly chopped
1 stick of celery, roughly chopped
1/2 bulb of fennel roughly chopped
2 inch piece of leek, roughly chopped
1 tablespoon of sunflower oil
4 cloves of garlic
sprig of thyme
3 bay leaves
3 star anise
a pinch of saffron
1 tablespoon of tomato puree
1/2 glass of white wine
2 pints water
200ml double cream
juice of lemon
a mix of fish and shellfish to add later, i like mackerel, scallops, turbot whatever you have
croutons for garnish
rouille for garnish
grated hard cheese
good salt and pepper

Method

- in a hot oven 200c, place the prawn heads on a roasting tray and roast for 30 mins until nicely coloured and smelling good.

- in a large pot heat the oil and fry the onion, carrot, celery, fennel and leek until a nice colour, add the garlic, thyme, bay, star anise, and stir, it should take 4 to 5 mins on a high heat.

- add the tomato puree and continue to cook and stir, add the saffron and white wine, deglaze and bring to the boil, cook for a couple of minutes on a high heat and add the water.

- add the shellfish bodies and season with salt and pepper. Simmer the stock for about an hour or two and pass through a fine sieve, bring this stock to the boil in a clean pan and reduce by half

- add the cream and reduce again until a nice consistency is achieved. Add the garnish fish, and squeeze a few drops of lemon, season again and label into warm bowls ensuring the fish is just cooked,

- add a crouton and a spoon of rouille and a grating of hard cheese.聽 Serve at once.