Pot au FEU of Crayfish and Red Mullet

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 24 live crayfish
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1


Cook the live crayfish in boiling salted water for 5 minutes. Cool. Keep at least four whole for decoration; shell the remainder carefully. Keep all the shells.

Sauté the onion, carrot, celery, garlic and tomato in a little olive oil until just colouring. Add the tomato purée, then the crushed shells. Cover with water and white wine and simmer for 3—4 hours. Pass the liquid through a fi