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Crayfish Soup Served with a Garlic-Bell Pepper Sauce
Serves : 8 person(s)
1.5  kg     Crayfish
500  gms     Tomatoes, cut in wedges
100  gms     Tomato puree
100  gms     Celery, diced
100  gms     Fennel, diced
100  gms     Shallots, diced
50  gms     Garlic, minced
100  gms     Parsley, chopped
30  gms     Thyme, chopped
1.5  l     Fish stock
500  ml     White wine
250  ml     Extra virgin olive oil
      Sea salt
    Red bell pepper
150  gms     Potatoes
50  gms     Garlic
Preparation Method

In a deep pot, saute crayfish with thyme in hot olive oil. Add tomato wedges, diced vegetables and parsley and continue cooking together over high heat. Add tomato puree, fish stock and white wine. Simmer for one hour. Strain the mixture, puree the ingredients and return them to the soup. Simmer again for 30 minutes. Adjust seasoning. Preparation of the sauce: Boil potatoes and bell pepper in salted water for 20-25 minutes. Peel and dice potato and bell pepper, then puree in food processor. When cool, add egg and olive oil, working processor at low speed. Season to taste. Serve alongside soup.

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