RECETAS Y COCINA

Ingredients

• 1 live crayfish weighing approximately 1.5 kg
• 16 thin slices of white bread without salt
• 1 large onion
• 3 ripe tomatoes
• 2 cloves of garlic
• A few sprigs of fresh parsley
• 5 cups of the crayfish stock
• 2 cups of olive oil
• Salt
• Pepper

Preparation

Tie the crayfish and place in a cooking pot with 6.5 cups of boiling water.

Cook for 15 minutes.

Then remove from the flame and leave to cool.

Put the broth to one side.

Break the crayfish into chunks, preferably by hand.

Peel the garlic, the tomato and the onion.

Finely dice each ingredient separately.

Heat some oil in an earthenware dish and sauté the onion, stirring continuously.

Before it starts to brown, add the tomato and garlic and keep stirring until you obtain a juicy sauce.

Then add the chopped parsley and the chunks of crayfish.

Cook for 5 minutes and then add the broth which you previously set aside, season with salt and pepper and leave to boil for 25 minutes on a high flame.

Heat up some oil in a pan and sauté the rest of the tomatoes over a low flame until they dissolve into a sauce.

Strain the sauce and add it to the earthenware dish along with some brandy.

Leave to cook for a further 5 minutes.

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