Bouillabaisse with giant prawns, razor blades and scallops - Macaron Manon | Picky

Ingredients 400 g frozen shrimp or king prawn heads and shells 2 onions 1 carrot 2 celery stalks Handful of fresh flat-leaf parsley 600 ml passata 600 ml vegetable stock 4 tbsp flour 100 ml cognac 2 tbsp olive oil Salt and pepper To serve: 2 Giant prawns 6 razor blades 10 scallops 4 el rouill…

Bouillabaisse with giant prawns, razor blades and scallops By Macaron Manon Ingredients 400 g frozen shrimp or king prawn heads and shells 2 onions 1 carrot 2 celery stalks Handful of fresh flat-leaf parsley 600 ml passata 600 ml vegetable stock 4 tbsp flour 100 ml cognac 2 tbsp olive oil Salt and pepper To serve: 2 Giant prawns 6 razor blades 10 scallops 4 el rouill…

Cook time: 0 minutes

Prep time: 0 minutes

Ingredients:

• 400 g Shrimp heads
• 2 Onions
• 1 Carrots
• 2 celery stalk
• 1 handful Parsley (fresh)
• 600 ml Tomato passata
• 600 ml Vegetable stock
• 4 tbs Flour
• 100 ml Cognac
• 2 Gamba
• 6 Razor clams
• 10 Scallop
• 4 tbs Rust
• 1 clove Garlic
• 150 g Grated cheese
• 8 slice baguette
• Olive oil
• Pepper
• Salt

Main dish

Main dish

• Cereal salad with farro, stewed tomatoes and ricotta
  
• Carrot cake with white chocolate
  
• Orecchiette with tomato sauce burrata
  
• Lunch toast with ricotta, tomatoes and pesto
  
• Red curry with sweet potato and chickpeas