The crayfish in this recipe are eaten with their soup served in a bowl at the same time. In a large casserole where the crayfish will be covered with their court-bouillon, put the water, wine, all the tomatoes, sliced carrots, diced celery and sliced onions. Bring to a boil, cook for 20 to 25 minutes. Meanwhile, cut off the central fin of the crayfish tails, by pulling slowly, you will remove the black intestines at the same time. Wash the crayfish, drain, put into the boiling liquid. Once boiling again, cook for 15 minutes, do not stir. Take the crayfish out. Strain the stock, reduce to about 6 teacups. Serve the soup hot or cold as you wish, but the crayfish must be cold.
