Shellfish Sauce
By: Anonymous
Published: Saturday, February 13, 2010 - 3:28pm

Ingredients




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

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.