Crayfish Stock
By
Alain Ducasse
Chef
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Ingredients
- 8 large, red-clawed crayfish
- 40 crayfish heads
- 4 tablespoons olive oil (6 cl)
- 4 tablespoons butter (60 g)
- 3 ounces fennel (80 g)
- 3 ounces shallots (80 g)
- 5 cloves garlic
- 4 1/4 ounces ripe tomatoes (120 g)
- 1 3/4 ounces tomato paste (50 g)
- 1/2 cup dry white wine (10 cl)
- 1/2 cup cognac (10 cl)
- 1 pint lobster stock (50 cl)
- 1 1/4 cups water (30 cl)
- 1 bouquet garni (parsley stems, thyme, a bay leaf)
- 1 sprig dry fennel
- 1/2 bunch basil
- 10 black peppercorns
Instructions
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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