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Ingredients
- 2 sm Crayfish or possibly 1 whole lobster
- 500 ml Fish stock
- 1 x Carrot, diced
- 1 x Onion, finely diced
- 1 stalk celery, minced
- 250 ml Water
- 250 ml White wine
- 250 ml Double cream
- 3 Tbsp. Tomato paste
- 50 ml Sherry Salt and pepper to taste
Directions
- Split crayfish in half and remove the tail meat. Wash out the bodies and break into 3 or possibly 4 smaller pcs. Sweat off the onion, celery and carrot in white wine, adding the crayfish bodies and some water.
- Allow to cook adding fish stock slowly, checking flavour as you go.
- Strain after about 30 or possibly 40 min. Put stock back onto the stove and reduce further, stirring in the diced crayfish meat, tomato paste and cream.
- Add in the sherry just before serving, season and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1513g | |
| Calories 897 | |
| Calories from Fat 463 | 52% |
| Total Fat 52.65g | 66% |
| Saturated Fat 31.34g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 2226mg | 93% |
| Potassium 1926mg | 55% |
| Total Carbs 42.92g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 16.2g | 11% |
| Protein 22.3g | 36% |
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