Crab, Lemon Grass and Asparagus Broth

Name: Crab, Lemon Grass and Asparagus Broth
Cuisine: British
Ingredients: 1.8 kg/4 lb crab shells; 350 g/12 oz bulb fennel; 350 g/12 oz leek; 350 g/12 oz celery; 2 carrots; 3 tomatoes; 25 g/1 oz fresh ginger; 1 head garlic; good handful of fresh coriander; 1 sprig fresh mint; 30 ml/1 fl oz olive oil; 2 bay leaves; 1 tbsp coriander seeds; good pinch saffron; 1 tbsp black peppercorns; 2 star anise; 4.5 lt/8 pts water; ½btl dry white wine; 15 asparagus tips; 1 stalk of lemon grass; 55 g/2 oz rice noodles

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Most times when the shells of crabs or lobsters are used they are roasted first to bring out their flavours but producing a stock this way often leaves a slight harshness to the finished article. Here, unroasted, they give a slight oriental feel to the broth.

Ingredients

1.8 kg/4 lb crab shells
350 g/12

Europe
United Kingdom
Fish course
Pescatarian

Method

Place the shells in a large pan and attack them with the end of a rolling pin, breaking them up quite small.

Peel and roughly chop all of the vegetables, tomatoes, ginger, lemon grass, garlic and fresh herbs, saving a few coriander leaves for garnish.

Heat the oil in a large saucepan and add the vegetables, cover with a lid and sweat down until quite soft. Add the shells, re-cov