Coulis

Preparation:

Preparation: Pour the shells and heads into a drizzle of very hot oil and sauté them over high heat until they are well toasted. Deglaze with the wine then add about 1/2 liter of water and add the peeled and chopped celery, carrot, onion, parsley and tomato. Add salt and continue cooking for about 20 minutes. Pass through a Chinese sieve, squeezing well to recover all the juices.