Shellfish Sauce

Photo: flickr user avlxyz

Ingredients

cup carrots, medium

cup onions, medium

30 grams butter

12 shellfish heads and shells

cup brandy

cup white wine

2 cups fish stock

1 cup tomatoes

1 tablespoon tomato paste

cup cream

salt, pepper, cayenne

Preparation

Fry the onion and carrot in butter until golden, add the crayfish and continue to cook until they turn red. Crush the heads with a meat hammer. Flame with brandy and add the white wine, simmer for 3 minutes. Add the water, tomatoes and tomato paste, bring to the boil and simmer gently for 40 minutes.

Strain through a fine sieve into a clean pot (force out as much liquid as you can), add cream and season.

Serve with fried or grilled fish or shellfish.

Use prawn, crayfish, crab, bugs etc.