Shellfish Sauce

1. 1

   Fry the onion and carrot in butter until golden, add the crayfish and continue to cook until they turn red. Crush the heads with a meat hammer. Flame with brandy and add the white wine, simmer for 3 minutes. Add the water, tomatoes and tomato paste, bring to the boil and simmer gently for 40 minutes.

2. 2

   Strain through a fine sieve into a clean pot (force out as much liquid as you can), add cream and season.

3. 3

   Serve with fried or grilled fish or shellfish.

* Per serving · 4 servings · Values may vary.

No additional tips available.