Brodetto

1.For prawn stock, preheat oven to 190C. Place prawn shells and bug shells in a large roasting pan, roast until brown (15-20 mins). Meanwhile, heat oil in a large saucepan over medium heat, add vegetables, stir frequently until brown (3-5 minutes), add tomato paste, stir frequently until thick (2 mins). Add roasted shells, deglaze with brandy, add enough water to cover shells by 1cm (about 2 litres), bring to boil. Reduce heat to low, cook until infused (30 mins). Strain through a fine sieve (discard solids), season to taste, add saffron, set aside.

2.Cook fregola in a saucepan of boiling salted water, stirring occasionally until tender (8-10 mins). Drain, refresh and set aside.

3.Meanwhile, heat oil in a large saucepan over medium heat, add anchovies, stir occasionally to break down (2-3 mins). Add vegetables, garlic and herbs, stir occasionally until soft (5-7 mins). Add tomato paste and spices, stir often until thick (2-3 mins). Deglaze with vermouth, reduce liquid by half (2-3 mins), add prawn stock, bring to the boil, reduce heat to low and simmer until vegetables are tender (15-20 mins). Add seafood, cook until pink and just cooked through (3-4 mins). Stir through fregola, divide among bowls, scatter with extra basil leaves, drizzle with olive oil, season to taste and serve immediately.