INGREDIENTS
50g butter
1 red onion, chopped
500g green prawn shells
¼ cup plain flour
400g canned tomatoes, drained and chopped
1 tablespoon tomato paste
1 cup white wine
1 litre chicken stock or water
½ cup cream
Salt flakes & freshly ground white pepper, to taste
1 tablespoon brandy
Chervil leaves, for garnishing
METHOD
Melt butter in a large saucepan over low heat and cook onion until soft but not coloured. Add prawn heads and fry until they turn red, crushing them with a meat mallet or wooden spoon as they are frying; crush well to extract as much flavour as possible.
Add flour and stir over medium heat for 3-5 minutes, until flour is cooked out. Reduce heat. Add tomatoes and tomato paste and cook, stirring, for 3-5 minutes, until tomatoes break down. Add wine and stir until boiling. Add stock and return to the boil. Reduce heat to low and simmer for 20-30 minutes.
Strain, pushing through a fine sieve to extract as much liquid as possible. Return the liquid to a clean saucepan, add cream and simmer to heat through. Taste, stir through salt, pepper and brandy and serve garnished with chervil.
