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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped carrot
- 1 chopped onion
- 1 chopped celery stalk
- 1⁄2 chopped leek
- 1 chopped red capsicum
- 3 tomatoes, chopped
- 1 bulb of fennel, chopped
- 1 bay leaf
- 6 peppercorns
- 1 sprig of thyme
- 1 tsp coriander seeds
- 500g mix of crab and lobster heads and shells
- 1 tbsp tomato puree
- 175ml brandy
- 12 tbsp white rice
- 1 litre seafood or fish stock
- Salt and pepper
- 1 tbsp creme fraiche, to serve
- Heat the oil in a large saucepan, and fry the carrot, celery, onion, and leek for 7 minutes on a low heat. Add the tomatoes, capsicum, fennel, bay leaf, peppercorns, thyme, and coriander.
- Crush the shellfish heads and shells and add to the pan with the rice and tomato puree. Add the brandy, and flambe until the flames have died down. Pour over the stock, simmer for 30 mins, season well, then pass through a sieve into a clean pan. Simmer to reduce by two-thirds, then serve with crusty bread.
30 mins
2 serving
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