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SHELLFISH IN BROTH

Prepare the broth: Boil 17 pints of water with all the ingredients of the broth, salt and pepper generously. Cover and cook for 1 1/2 hours. Then add the fennel, fresh mint and basil, leave to infuse. Keep warm. Sieve 3/4 the broth. Bring to a boil and plunge in the shellfish one by one without interrupting the boiling. Allow for 11 minutes of cooking for the sea crabs, 9 minutes for the lobsters and 3 minutes for the scampi and the swimming-crabs. Take the shellfish out of the broth. Arrange all the shellfish in a large deep dish, the lobsters being split lengthways (make sure you remove the pouch in the head), the sea crabs being open and halved, their lungs discarded. Pour in the broth and serve.
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3 lobsters, weighing 1 lb each
18 large scampi
18 swimming-crabs
3 female sea crabs, weighing about 1 lb each
2 sprigs fennel or dill
5 leaves mint
1 sprig basil (when in season)

Broth:
4 1/4 cups dry white wine
1 cup alcohol vinegar
1 tsp fine granulated sugar
1 head celery with leaves
3 large onions, skinned
1 small bulb garlic
4 leeks, skinned
3 tomatoes
5 cloves
1 branch thyme
1 branch rosemary
coarse salt, Cayenne pepper
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15
mn
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100
mn
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Restaurant
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Fish
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Gilbert LE COZE
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Pouilly-fumŽ
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