- two crayfish bodies, no tails
- 3 flounders
- 2 fillets of terakihi
- stick of celery
- large onion
- 1 leek
- bay leaf
Get a pot.
Two crayfish bodies with no tails – defrost and wash guts, so that you are only left with shell legs
Nob butter in pan and smash and fry crayfish shells
Add 3 flounders, stick celery and a very large onion and the white of a leek and add water to make stock – bay leaf and peppercorns
In another pot, soften equal quantities onion celery and leek with a nob of butter – sweat them. Add 4 cloves of garlic. One and a half cups of each. When soft add four to make a rouille and cook it out. Add hot stock gradually.
Put some streaky bacon in oven till crisp. Chop and set aside. Steam open clams. Reserve juice.
Two fillets of terakihi chop, add to soup. Add milk until it is white. Take meat from clams, chop and add to soup. Season with chili flakes.