Crayfish stew

Crayfish stew

Civet de langouste

Taste le Tour

From the coast of Languedoc-Roussillon region by Philippe Mouchel

This special crayfish stew has a real taste of the Mediterranean region, especially when made using Banyuls, a local fortified wine that is very popular as an aperitif.


Quantity Ingredient
4 tablespoons extra-virgin olive oil
1/2 brown onion, chopped
3 tomatoes, peeled, seeded, and diced
1 garlic clove, chopped
1 bay leaf
4 sprigs parsley
1 500 g crayfish, tail in the shell, cut into 6 pieces
freshly ground pepper
20g butter
10ml cognac
80ml banyuls
A pinch cayenne pepper
4 thin slices prosciutto-style ham, roughly torn
a few sprigs chervil


  1. Heat 1 tablespoon of the olive oil in a non-stick saucepan. Add the onion and cook over a medium heat for a few minutes. Add the tomatoes, garlic, bay leaf and parsley, then cover the pan and cook over a low heat for 30 minutes.
  2. Season the crayfish pieces with a little salt and pepper.
  3. Heat 2 more tablespoons of olive oil in a frying pan and cook the crayfish pieces on all sides for a few minutes. Add the butter and when it has melted, baste the crayfish. Add the Cognac, bring to the boil and flame. Add the Banyuls, bring to the boil and flame again. When flaming, it is safest to remove the pan from the stove. Remove the crayfish pieces from the pan, then boil the liquid until reduced by half.
  4. Add the tomato mixture to the pan and season with cayenne pepper, salt and pepper. Bring to a simmer, return the crayfish pieces to the pan and simmer in the sauce for a few minutes.
  5. Add a few pieces of ham to the sauce and warm gently. Spoon a little sauce onto two plates and divide the crayfish pieces between them. Top each serve with a few pieces of ham, drizzle on the remaining olive oil and garnish with chervil.
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