Shellfish Oil

• 100 ml (3½ fl oz) vegetable oil
• 400 g (14

Heat the vegetable oil in a saucepan over high heat, add the crushed scampi shells and cook for about 10–15 minutes, stirring occasionally and scraping the caramelised shells from the bottom of the pan. Add the chopped vegetables, herbs and spices and continue to cook for 10 minutes. Add the wine and reduce until completely evaporated. Add the tomato paste and stir to coat the shells and vegeta