With such close proximity to the water, it should come as no surprise that fish is the main component of Venetian cuisine. Cuttlefish (sepia), clams (vongole), and sea bass (branzino) are popular ...

For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and ...