Sea food broth
Sea food broth
Preparation Time:20 minutes
Cooking Time:50 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- 2 whole lobster bones and carcasses
- 1 onion (largely diced)
- 1 carrot (largely diced)
- 1 leek (green part only) (largely diced)
- 1 stick Celery (largely diced)
- 6 cloves of garlic (largely diced)
- 3 x star anise
- Pinch of coriander
- Pinch of fennel seeds
- Pinch of black peppercorns
- Sprig of thyme
- Sprig of rosemary
- 1 measure of brandy
- Splash of pernod
- 200mls white wine
- 1 tblsp tomato purée
- 1 tin chopped tomatos
- Garnish
- 1 large potato
- 1 large carrot
- A good handful of mussels
- Chopped parsley
Method
- 2. Add vegetables and aromats, and cook for a further 5 minutes.
- 3. Add tomato purée and chopped tomatoes, and then add brandy and pernod. Reduce, then add white wine.
- 4. When alcohol is reduced, add water and simmer for 30 – 45 minutes. (Check for seasoning).
- Garnish
- 1. Dice the potato and carrot. Place potato in a pan with cold water and season. Bring slowly to the boil, then simmer until tender. Treat the dices carrot the same.
- 2. To finish the broth, place some bisque with mussels in a pot with a lid and cook until mussels are open. Add vegetables and when warm all chopped parsley , then serve
