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Servings: 4
PREPARATION:
- 1
In a pot, sauté the onion and the garlic in the oil over a medium heat, until soft.
- 2
Add the bay leaves, pepper and the shrimp shells. Leave to simmer for 15 minutes then strain.
- 3
Add the carrot, fennel and ginger to the stock, bring to the boil and leave to simmer for a few minutes until the vegetables are tender.
