Serves

6

Ingredients

1.5kg 20/30 prawns 7Star • fish heads and bones • 1 onion • 1 celery stalk • 3 garlic cloves •
1 carrot • 1 bay leaf • 1 chilli pepper • 50ml olive oil • 1 ripe tomato • 100ml white wine • 1 sprig basil • 2 tsp chopped fresh parsley • 1 tsp sea salt • 2l water • 100g butter • 1 lemon • 1 large baguette

Method

Peel the prawns and save the shells and heads. Remove the intestine • Chop the onion, the celery, one garlic clove, the bay leaf and the chilli pepper • Sauté in olive oil and add some fish heads and bones, as well as the prawn shells • Cook till golden, continuously stirring, adding the tomato and refreshing with the white wine • Add two litres of boiling water and the parsley stalks • After 30 minutes cooking, strain and keep warm in a fondue dish, after checking seasoning • Don’t add to much salt as when it reduces the flavour is intensified • Prepare the baguette slices (1 thumb thick) spreading with garlic butter (a blend of butter, chopped garlic, chopped parsley and lemon juice) • Bake until golden and serve with the prawns, which you spike on the fondue forks and cook in the fondue fish stock with the basil and the remaining parsley • You can season the prawns with salt, a slick of olive oil, freshly ground pepper, a few drops of lemon juice, chopped garlic and chopped chilli pepper

NB: Ideally you can buy the fish at the Apolónia fish counter, where it can be cut into fillets • Ask to keep the heads and bones needed for the stock • At the end you can add a few small pasta shapes • Check the seasoning and cook slowly for ten more minutes