Processing time: 35 min
People 6
Ingredients
1 k crayfish
100 g olive oil
3 cloves of garlic
250 g brandy
250 g dry white wine
250 g fish broth
2oo g fried tomato sauce
1 tablespoon chopped parsley
Salt pepper
Crafting
Wash the crabs carefully, removing the intestines that run along their bodies. To do this, just twist and slightly break the middle fin of the tail, then pull it out.
Put the oil in a saucepan and sauté the crabs until they turn red.
Add the chopped garlic cloves and flambé with the brandy. Pour in the white wine, fish stock and tomato. Cook everything together for about 15 minutes. Season with salt and pepper. Serve freshly made, sprinkled with chopped parsley.
See all recipes with origin: Castilla y Leon
