Brodo di pesce alla Ciruzzo

Fish and shellfish broth

Ingredients

Prawn shells

Fish bones

Olive oil

4 celery sticks cut into large chunks

2 leeks cleaned, washed and cut into large chunks

2 carrots cut into large chunks

6 ripe tomatoes cut into chunks

Parsley washed and roughly chopped

Salt and pepper

Method

Place the prawn shells in al large bowl and toss with a little olive oil.

Turn the oven on to medium-high heat, place the prawnshells and the tomatoes on a rosting tray and roast in the oven until very fragrant and the shells are blistering.

Place a large stockpot big enough to accommodate all the ingredients on the stove, add the prawn shells and the remaining ingredient. Cover with plenty of cold water and bring to a gentle 34simmer. Keep simmering for about 1-1 ½ hours then strain. Reduce if it is not intense enough and then season to taste

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