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1.7-2 litres
Medium
By Ian McAndrew
Published 1989
Crush the crab shells or break them up as small as possible. Wash, peel and roughly chop up the vegetables. Heat the oil in a large, heavy-based saucepan, add the vegetables and sweat for at least 5 minutes, then add the shells and continue sweating for a further 4 minutes. Pour in the brandy, reduce it slightly, then stir in the tomato purée followed by the fish stock, herbs,