Mark Hix's shrimp gumbo

First make the stock. Remove the heads and shells from the prawns, de-vein them by running a knife down the back of the prawn and remove the black vein, then give them a wash. Put the meat in the fridge. Chop the heads and shells up a bit and with the onion and garlic fry them in the vegetable oil on a high heat for a few minutes until they begin to colour. Add the tomato purée, white wine, peppercorns, fennel seeds and stock, bring to the boil and simmer gently for 1 hour. Remove from the heat and strain through a sieve, pushing as much through as possible with the back of a large spoon or ladle.

Meanwhile make the roux. In a heavy-bottomed pan, heat 3 tablespoons of the vegetable oil and stir in the flour. Cook on a low heat for 4-5 minutes, stirring every so often until the mixture turns a sandy colour. Remove from the heat and put to one side. Heat the remaining tablespoon of vegetable oil in a heavy-bottomed saucepan and fry the onion, celery, green pepper and okra for 3-4 minutes until they soften. Add the roux, stir well and gradually add the shrimp stock, canned tomatoes and juice. Season with a little salt and pepper, add a few drops of Tabasco and simmer for 1 hour. Add the prawns and cook for a further 5 minutes. Before serving, check the seasoning and add a little more Tabasco if you wish.