Fish and shellfish stock

Clean and rinse well 500g of fresh prawn heads and 1kg of white-fleshed fish heads.

Chop one or two blue swimmer crabs into quarters.

In a large pot, heat 4 tbsp of extra virgin olive oil and fry a finely chopped carrot, a leek and 2 celery sticks for 1 min, constantly stirring. Add the prawn heads and crab and stir-fry for 2-3 min until well coloured. Add 1 1/2 cups of pureed tomatoes and 4 litres of water. Add the fish heads and 6-8 parsley stalks, bring to a simmer and continue for 2 hours.

Remove from the heat and allow to cool for half an hour before straining.