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SCAMPI IN COURT-BOUILLON
Peel the vegetables, slice the carrots, dice the celery, slice the onions. Heat up the oil in a large pot, gently fry the vegetables for 5 minutes. Add the white wine, the same amount of water, the Cognac, the bay leaves, the thyme, the parsley and the saffron. Season with salt and pepper. Boil for 10 minutes then put the scampi in the court-bouillon, bring to a boil and cook for another 5 minutes. Drain, serve with bread and butter.
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2 3/4 lb scampi or Dublin bay prawn
1 qt dry white wine
3 tbsp olive oil
1 shot glass Cognac
1 onion
2 carrots
2 stalk celery
3 bay leaves
parsley, thyme, saffron
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10
mn
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20
mn
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This strongly flavored court-bouillon can be used for cooking other fish or shellfih.
