Coulis
Instructions
Pour shells and heads in a drizzle of hot oil and blow them up over high heat until nicely toasted.
Deglaze with the wine and then sprinkle with about 1/2 litre of water and add celery, carrot, onion, parsley and tomatoes, washed and chopped.
Add salt and continue cooking for about 20 minutes.
Go to Chinese strainer mashing well to retrieve all of the juices.
Ingredients and dosing for 4 persons
- King prawns used for sop (shells and heads)
- 1 onion
- 1 carrot
- 1 stalk of celery
- Some stems of parsley
- 1/2 tomato
- 2 fingers of dry white wine
- Olive oil extra virgin
- Salt