with Chargrilled Crevettes, Saffron Rouille and Crusty Ciabatta
2 kilo lobster/crab shells
1 bulb garlic
3 tbsp tomato puree
2 bay leaves
Place shells into a pan cover with tomato puree, roughly chop vegetables, crush garlic & place into roasting pan. Roast in the oven until golden at about 190 degrees or gas 4 this will take about 1 hr but keep checking. It is important at this stage to get a good colour, as this will give great flavour.
When roasted place into large saucepan fill with water & leave to simmer this will take 2- 3 hours & lets the flavours infuse.
When stock is ready pass through a fine sieve & place back onto the heat. Reduce stock by half to concentrate & increase in flavour.
3 red peppers
1 head of celery
500 g chopped tomatoes
Dice vegetables to 1cm cubes; add to shellfish stock & chopped tomatoes. Cook until vegetables are just soft, season
200g free range egg mayonnaise
1 tsp garlic puree
Pinch of saffron
Salt and pepper
Mix ingredients together; keep mixing every 5 minutes, as the oils from the saffron will keep infusing to give a great ‘yellow’ colour
Chargrill or panfry the crevettes until cooked you may want to finish with garlic butter under the grill or in the oven.
Heat some of the bouillabaisse & place into a bowl then arrange crevettes on top.
Place a generous amount of saffron rouille on top finish with fresh pea shoots.
Serve with warm crusty ciabatta.
Recipe provided by Fran Hartshorne, Head Chef, The White Horse