Mediterranean Sea Bass with Red Clawed Crayfish and Purple Artichokes

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


  • 20 red clawed crayfish, 1 3/4 ounces each (50 g)
  • 1 sprig dried fennel
  • black peppercorns
  • 1 shallot, minced
  • 1 ripe tomato, quartered
  • 3 1/2 tablespoons white wine (5 cl)
  • 1 1/2 cups light chicken stock (40 cl)


  • 6 purple artichokes


Step 1: Sea Bass

Scale, clean, and trim the sea bass carefully, removing the outer fins. Rinse under running water and pat dry on a dishtowel. Cut off the tail and head.

Cut away the fillets and slice two steaks, 1/2 pound (180 g) each, from the fillets.

Step 2: Crayfish

Plunge the dried fennel and peppercorns into a large pot of boiling, salted water. Add the crayfish, bring back to a boil, and cook for 2 minutes. Shell the crayfish completely and set aside.

Brown the shells in a hot saucepan. Add the shallots and fresh tomato. Deglaze with white wine and let evaporate, then moisten with light stock and cook over a low heat. Filter the cooking juices and set aside.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN