1 lb. (450g) Prawn Heads and Shells
2 oz. (60g) Butter
1 Onion
2 cloves Garlic
2 oz. (60g) flour
3 pts. (1.5 lts) Water
2 Tbs Tomato Puree
5 fl. oz. (150 ml) Cream
1 Glass Brandy

Put the prawn heads and shells into a clean plastic bucket and using the end of a rolling pin smash them savagely until they are well broken up.
In a large saucepan melt the butter.
Chop the onion roughly (no need to peel).
Crush the Garlic roughly (again no need to peel).
Tip the onion, the garlic and the prawn debris into the pot and cook for about 10 mts on a medium heat.
Add the flour and stir well in.
Add the water and the tomato puree and bring to the boil.
Let it simmer well for at least an hour and then pass it through a fine sieve.
Measure the resulting stock and put it on to boil to reduce until you have roughly one and a half pints.
Season this and then add the cream and the brandy and bring it up to simmer.
Serve with a sprinkle of parsley or fennel.