Crayfish and kombu broth

Crayfish and kombu broth

By
From
Nuovo Mondo
Makes
5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
7 crayfish spiders or leftover crayfish carcasses
250ml vegetable oil
1 carrot, peeled and chopped
2 large fennel, chopped
2 onions, peeled and chopped
3 celery, chopped
150g tomato paste
350ml pernod or pastis
350ml brandy or cognac
2 litres Chicken stock
2 litres Fish stock
2 saffron threads
2 star anise
3 dried kombu
oyster sauce, optional

Method

  1. Preheat the oven to 190°C. Place the crayfish carcasses on a baking tray and roast for 25 minutes. Remove and chop or smash up the shells a little.
  2. Heat the vegetable oil in a large saucepan or stockpot over medium–high heat. Add all of the vegetables and cook until coloured. Add the tomato paste and continue to cook until a very dark red, stirring continuously. Add the carcasses and mix, then add the Pernod and brandy, and flame the alcohol using a lighter. When the flames die down, add the Chicken and Fish stocks, the spices and kombu and bring to the boil, then reduce the heat to low and simmer for 2–3 hours.
  3. Remove from the heat and strain, then pass again through a fine seive lined with a tea towel or oil filter. Season with some oyster sauce, if desired, which will add to the umami flavour.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again