Shellfish Sauce

Ingredients

cup carrots, medium
cup onions, medium
30 grams butter
12 shellfish heads and shells
cup brandy
2 cups fish stock
1 cup tomatoes
1 tablespoon tomato paste
cup cream

Preparation

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
Strain through a fine sieve into a clean pot (force out as much liquid as you can), add cream and season.
3
Serve with fried or grilled fish or shellfish.
4
Use prawn, crayfish, crab, bugs etc.
.

Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 3:28pm

Creator:

Anonymous

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