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- Cuisine: French
- Serves 2
French chef, Gabriel Gaté, describes the food of the Languedoc region. Top French chef, Philippe Mouchel, prepares a local speciality of crayfish stew, and sommelier, Christian Maier, suggests a superb wine from around Nîmes.
Ingredients
4 tbsp extra virgin olive oil
1/2 brown onion, chopped
3 peeled and seeded tomatoes, diced
1 clove garlic, chopped
1 bay leaf
4 sprigs parsley
1 crayfish tail, about 500 g with the shell, cut into 6 pieces
Salt and freshly ground pepper
20 g butter
10 ml cognac
80 ml Banyuls, a fortified wine from the south of France
A pinch of cayenne pepper
4 thin slices ham, prosciutto-style
A few sprigs of chervil
Preparation
Heat 1 tbsp olive oil in a non-stick pan. Add onion and cook on medium heat for a few minutes. Add diced tomatoes, garlic, bay leaf and sprigs of parsley, then cover pan and cook on low heat for 30 minutes.
Season crayfish pieces with a little salt and pepper.
Heat 2 tbsp olive oil in a pan and cook crayfish pieces on all sides for a few minutes. Add the butter and baste the crayfish. Add the cognac, bring to the boil and flame. Add the Banyuls, bring to the boil and flame again. Remove crayfish pieces from the pan, then boil the liquid down by half.
Add cooked tomatoes to pan and season with cayenne pepper, salt and pepper. Bring to a simmer, return crayfish pieces to the pan and simmer in the sauce for a few minutes.
Add half of the ham to the sauce. Spoon a little sauce onto two plates and top with crayfish pieces and remaining ham. Drizzle remaining olive oil over the top and garnish with a few sprigs of chervil. Bon appétit!
If you enjoyed this Crayfish stew recipe then browse more French recipes, stew recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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