Shellfish Sauce

• 1 cup carrots medium
• 1 cup onions medium
• 30 grams butter
• 12 shellfish heads and shells
• 1 cup brandy
• 1 cup white wine
• 2 cups fish stock
• 1 cup tomatoes
• 1 tablespoon tomato paste
• 1 cup cream
• salt
• pepper
• cayenne

1. 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.
2. Strain through a fine sieve into a clean pot (force out as much liquid as you can), add cream and season.
3. Serve with fried or grilled fish or shellfish.

carrots, onions, butter, shellfish, brandy, white wine, fish stock, tomatoes, tomato paste, cream, salt, pepper, cayenne

Taken from www.yummly.com/recipe/Shellfish-Sauce-1672449 (may not work)