Seafood and pasta broth

Cooking Fish Seafood and pasta broth

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Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Peel and devein prawns, reserving heads and shells. Refrigerate prawn meat. Heat oil in a large saucepan over high heat. Add prawn heads and shells. Cook for 5 minutes or until shells are bright orange.
  2. Add water, tomatoes, celery and carrot. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes. Strain stock. Discard vegetables and shells.
  3. Return stock to saucepan. Simmer over medium heat. Add extra tomatoes, prawn meat and fish. Simmer for 4 minutes. Add pasta. Season with salt and pepper. Stir in coriander. Serve with crusty bread.

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1kg green prawns
1 tbsp olive oil
10 cups water
5 ripe tomatoes, chopped
2 sticks celery, chopped
1 large carrot, chopped
1 cup risoni pasta, cooked
3 large ripe tomatoes, extra, chopped
500g firm boneless white fish fillets, cut into 2cm pieces
1 cup coriander leaves, washed
crusty bread, to serve

Adv

Autors
Preparation time
45
Cooking time
50
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Fish
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