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1
In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes.
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2
If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes.
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3
When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish.
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4
To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
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5
Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes.
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6
Strain and reserve the liquid.
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7
Add the shallots to the liquid and bring to the boil.
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8
Reduce the liquid to a half cup and reserve until ready to finish the sauce.
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9
Preheat the oven to 400 degrees.
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10
Prepare the halibut by brushing the fish with oil on both sides.
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11
Place the fish in a buttered baking dish and add the quarter-cup of wine.
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12
Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes.
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13
Remove to serving plate and keep warm.
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14
Finish the sauce by reheating the stock and reducing it to a quarter-cup.
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15
Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce.
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16
Season to taste with salt and pepper.
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17
If using shrimp, add the shrimp meat and heat until warm, but do not overcook.
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18
Add the basil and pour the sauce over the fish.
