2017-07-28
Ingredients
=> 220 gms prawn shells
=> 50 gms onion
=> 30 gms garlic
=> 1 bayleaf
=> 50 gms sea bass
=> 50 gms prawns
=> 20 gms squid
=> 50 gms tomatoes
=> 2 gms black pepper corns
=> Salt to taste
=> 50 ml olive oil
=> 5 gms basil
=> 30 gms carrot
=> 10 gms leeks
=> 10 gms celery
Directions
Clean the prawn shell and roast it for 20 min at 160c.
Sauté mirepoix and add roasted shells to it, in order to make a strong stock.
Sauté onion and garlic in a separate pan, add bay leaf, pepper corns, fennel, diced tomatoes and stock.
Let it cook and reduce a little.
Add seafood and saffron strands.
Adjust seasoning and serve piping hot