Shellfish Sauce

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

13 ingredients

3 steps

Ingredients

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

Directions

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.