with Chargrilled Crevettes, Saffron Rouille and Crusty Ciabatta


2 kilo lobster/crab shells
2 leeks
6 carrots
1 bulb garlic
Bunch thyme
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.

Bouillabaisse vegetables


3 courgettes
3 red peppers
3 carrots
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

Saffron rouille


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.

To Serve

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