This recipe uses crayfish. We also have recipes for lots of other ocean-friendly species.

You will need

  • 1 lb. crayfish
  • Canola oil for sautéing
  • 1 cup white wine
  • 1 cup water
  • 1 stalk celery, diced small
  • 1 carrot, diced small
  • 1 small onion, diced small
  • 8 oz. chorizo, crumbled
  • 2 tbsp. tomato paste
  • 1 pint fish fumet
  • 2 oz. bourbon
  • 1 cup heavy cream
  • Chopped chives, optional
  • Salt and pepper to taste

Cut the crayfish bodies in half and remove the tail meat. Heat up the canola oil in a pan and sauté the bodies until bright red. Add the wine and water and bring to a simmer. Simmer over low heat for 30 minutes, straining and discarding the bodies and reserving the liquid. In a separate pot, sweat the celery, carrot and onion until soft and fragrant. Add the chorizo and tomato paste and cook for 5 minutes, stirring frequently. Add the reserved liquid and fish fumet and cook for an additional 30 minutes. Add the crayfish tails, bourbon and heavy cream and cook for 3-5 minutes, until the crayfish is cooked through. Season to taste and garnish with chopped chives if desired. Serve immediately.

Serves 4
Recipe by New England Aquarium Chef Tim Ridge