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Recipes

Crayfish Soup Served with a Garlic-Bell Pepper Sauce

Serves : 8 person(s)

Ingredients

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
		Pepper
1		Red bell pepper
150 gms		Potatoes
1		Egg
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.