Crayfish Neck Stew
1 serving
70 minutes
Crayfish neck stew is an exquisite dish of French cuisine that embodies the depth of marine aromas and the sophistication of flavors. It originates from the traditions of Provençal gastronomy, where seafood is combined with rich broths and fresh vegetables. Tender crayfish necks soaked in tomato sauce and cream create a rich, velvety taste. Kenyan and red beans add textural contrast, while parsley and garlic provide light spicy notes. Serving it with crispy rustic bread and a fresh salad mix highlights the harmony of flavors, making this dish perfect for a festive dinner. The stew can be paired with white wine to enhance its sophistication. This dish is a celebration of marine elegance that conveys the charm of French cuisine in every spoonful.
1
Chop the vegetables coarsely, fry them in vegetable oil, add tomato paste and fry together with the vegetables. Then add the shrimp and pour in the prepared fish broth and simmer on low heat for 2.5 hours. Blend the finished broth and strain it. Reduce the strained broth by half over low heat.
- Carrot: 50 g
- Onion: 50 g
- Celery root: 50 g
- Tomato paste: 80 g
- Shrimps: 60 g
- Fish broth: 50 g
2
Pour the bisque into a heated pan, bring to a boil, add 2 types of beans. After 2 minutes, add crayfish tails, cream, diced tomatoes, chopped parsley, diced garlic, salt, and pepper.
- Red beans: 30 g
- Kenyan beans: 30 g
- Cancer necks: 100 g
- Cream: 50 ml
- Tomatoes: 60 g
- Parsley: 2 g
- Garlic: 2 g
- Crayfish necks in tomato sauce: 100 g
- Butter: 20 g
- Country bread: 1 piece
- Mixed salad leaves: 5 g
3
Fry the bread on both sides in butter. Place the finished stew on a plate and serve with toasted bread and a salad mix.