Please note: A double-globe glass coffee maker is required
250 g/8.8 oz fresh prawns
30 g/1 oz of dried Fuggi seaweed soaked and cooked.
4 large strawberries, quartered
1 sprig of parsley
1 sprig of coriander
3 pepper strips
For the broth
5 pepper strips
3 garlic cloves
2 sprigs of parsley
2 sprigs of coriander
1/2 small carrot
1 kg of fish bones and trimmings (sea bass, turbot, hake, etc,) prawn shells
1 l water
1 teaspoon of white PORTADA Medium Sweet
1 dl olive oil
Salt and pepper
Place all the broth ingredients into a pan in layers, add the olive, the wine and the water, season and bring to a boil before simmering over a low heat for 30 minutes. Then, strain with a Chinese colander to remove any impurities and leave to stand. Pour the broth into the bottom globe of the coffee maker and heat. Put all other ingredients into the top globe and let the broth totally ascend (it will boil for a few seconds). Stir and remove from heat.
Serve as soon as the broth descends, dishing out the ingredients from the top globe into four glass cups. Pour the broth over and serve immediately.
Perfect with CASA DO LAGO white wine at the temperature of 8º to 10ºC.