Ingredients
For the shellfish stock- 30 raw prawn shells, (or 10 langoustine shells)
- 1 stick celery
- 2 tbsp olive oil
- 1 bulb fennel, finely chopped
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 250 ml white wine
- pinches strands saffron
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 3 tbsp passata
- 250 g selection of seasonal vegetables, such as podded broad beans, small sticks of courgettes, string beans
- 3 tbsp aniseed liqueur, such as Ricard
- country bread
- rouille, (a paste made from red peppers and garlic, available in delis)
- gruyre cheese, grated
Description
Rose Prince's Aromatic Fish Broth Combines Hints Of Aniseed, Saffron And Fennel, To Magnificent Effect
UK TV
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