Crayfish Stock



Step 1: Crayfish

Cube the crayfish and crayfish heads.

Heat the olive oil in a cast iron pot and sauté the crayfish and crayfish head cubes.

Step 2: Aromatics

Add the unpeeled garlic cloves, as well as the fennel, shallots and tomatoes, diced into a mirepoix. Sweat for 3 minutes, then add the tomato paste and caramelize all these ingredients in the butter.

Step 3: Stock

Deglaze with the cognac and white wine, and let the alcohol evaporate, Add lobster stock and water almost to the top. Add the bouquet garni and dried fennel, and cook for 30 minutes.

Step 4: Finishing

When cooked, add the basil and the black peppercorns, and infuse in the crayfish stock for 15 minutes. Strain through a press to extract as much flavor as possible, and filter through a fine-meshed chinois. Chill the stock immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits