Ingredients:
Green part of one fennel bulb cut into chunks
3 celery stalks sliced
Three garlic cloves smashed
One onion chopped
20 peppercorns
¼ cup tomato paste
1 ½ cups white wine
1 lb mushrooms cut into quarters
Pinch of chili flakes
1 lb shrimp shells (or more if you have)
Instructions:
Saute onion celery garlic beets and mushrooms in olive oil until soft. Add shrimp shells and tomato paste and cook until coated in the rust-colored tomato. Add white wine and cook for two minutes add herbs peppercorns and 10 cups of water. Cook on a low simmer for two to three hours then strain through cheese cloth lined fine mesh strainer. Season with salt to taste. Perfect for paella and cioppino.
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