Shellfish sauce

Name: Shellfish sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes approximately 350 ml (11 fl oz)
Ingredients: 2 sprigs of fresh thyme; 500 g (1 lb) seafood shells such as crab, lobster or prawn shells; 1 celery stick, chopped; 1 litre fish stock; 100 g (3¼ oz) tomatoes, stems removed, halved and seeded; 50 ml (1¾ fl oz) thick (double) cream, optional; 50 ml (1¾ fl oz) Cognac; 100 ml (3¼ fl oz) white wine; ½ onion, roughly diced; vegetable oil, for cooking; 2 cloves garlic, lightly crushed; 1 bay leaf; 2 tablespoons tomato paste; 1 small carrot, roughly diced; 30 g (1 oz) plain flour

Preparation info

Makes approximately
350 ml

Difficulty
Easy
Ready in
1 hr 20

Appears in

Sauces

By Le Cordon Bleu

Published 1999

About

With similar ingredients to those used in a bisque, this sauce is perfect with all types of shellfish, especially lobster as shown.

Ingredients

vegetable oil, for cooking
2 cloves garlic, lightly crushed
½ onion, roughly diced

Sauce
Pescatarian

Method

Heat the oil and garlic gently in a large deep pan. Add the vegetables and cook, stirring occasionally, until the vegetables are soft and lightly coloured.
Stir in the bay leaf, thyme and shells. Pour in the wine and Cognac, scraping the base of the pan to lift all the juices. Cook until the pan is dry. Sprinkle the flour in and stir in the tomato paste and tom