Shellfish Nage

Preparation info

  • Makes

    2 Litres

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 50 ml/2 floz/¼ cup olive oil
  • 500 g


Place a stockpot over a medium heat and heat the oil. Add the whole prawns and crab body and sweat for 8 minutes. Add the vegetables, garlic and tomato paste and continue sweating for a further 8 minutes.

Pour in the wine, bring to the boil and simmer until reduced by half. Then add the water, stock, star anise and herbs. Bring to a simmer and skim. Cook for