Heat 25g of the butter150g in a shallow pan and sizzle the shallot1 for 2 mins. Add the prawn400g heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise1, then splash in the pernod if using and then the wine150ml. Boil everything down until practically evaporated, then pour over 1 litre of milk1.2l and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato1 ½kg masher and strain into a jug.