Wash the vegetables and herbs to ensure there is no sand or rubbish
Cut the onion (skin on), the leek, the cellery sticks, the fennel, the carrot (skin on), the tomato (skin on) in course pieces
Measure the anice liquor and ready the tomato paste
Heat up the olive oil in a pan on high heat
Add the shrimp shells and mix. The shells will become orange. Keep the high fire but ensure there is no black burning. But brown spots on the pan and shrimp shells are fine
Under stirring, add the onion parts
After one minute add the leek. Followed by the cellery parts, the carrot, and the fennel and the parsley stems, each added after 30-60 seconds
Add the tomato and the tomato paste and bring the fire to low-medium. Wait 2 minutes
Then add the anise liquor and the brandy, stir and scrap the bottom and add so much chicken broth that the mixture of shells and vegetables is almost submersed. Do not add too much broth!!! Err on the low side
Cook the raw shrimps in little water, until orange. Add the cooking water to the broth and reserve the shrimps
Add the salt, pepper, thyme and rosemary and continue to simmer for 25 min
After 25 minutes, strain the broth and press out the shell/vegetable mixture with a spatula. Take time to press, as there is a lot of great taste in the juices that are pressed out
Let the broth cool down a bit, taste and where needed correct the salt level and use for the next step