Tomato And Fennel Essence With Oysters, Dublin Bay Prawns And Crab

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Ingredients

Ingredients For the tomato and fennel essence

  • 1.5kg/3lb 5oz dark red, over-ripe tomatoes, coarsely chopped

  • 1 fennel bulb, chopped

  • 5 celery sticks, chopped

  • 2 large shallots, finely chopped

  • 3 garlic cloves, thinly sliced

  • 100g/4oz light soft brown sugar

  • 1 tsp each chopped basil, chervil and coriander

  • 50ml/2fl oz pastis

  • 1 tbsp Tabasco sauce

  • 2 tsp Worcestershire sauce

  • pinch salt

  • pinch cayenne pepper

For the shellfish

  • 12 raw Dublin Bay prawns (langoustines) in their shells

  • 4 fresh oysters in their shells

  • 1 cooked crab

  • fresh soda bread, to serve

For the garnish

  • 4 basil leaves

  • 1 sprig coriander, leaves only

  • 1 ripe tomato, skinned, deseeded and diced

Description

Recipe Uses 1.5kg/3lb 5oz Dark Red, Over-ripe Tomatoes, Coarsely Chopped, 1 Fennel Bulb, Chopped, 5 Celery Sticks, Chopped, 2 Large Shallots, Finely...

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