Instructions: Fry the onion and carrot in butter until golden, add the crayfish and continue to cook until they turn red. Crush the heads with a meat hammer. Flame with brandy and add the white wine, simmer for 3 minutes. Add the water, tomatoes and tomato paste, bring to the boil and simmer gently for 40 minutes.

Strain through a fine sieve into a clean pot (force out as much liquid as you can), add cream and season.

Serve with fried or grilled fish or shellfish.

Use prawn, crayfish, crab, bugs etc.

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