1 Tbs unsalted butter
1 Tbs olive oil
4 garlic cloves, minced
1 large onion, chopped
3 Tbs fresh fennel leaves, minced
3 large, fresh tomatoes, peeled, seeded and chopped
1 cup light beer
Juice of one fresh lemon
1 sprig fresh tarragon
Salt and freshly ground black pepper, to taste
20-36 crayfish, washed and cleaned
Fresh flat-leaf parsley, chopped, for garnish
In a large heavy saucepan, heat butter and oil over medium heat.
Add garlic and onion; sauté until barely limp.
Add fennel, tomatoes, beer, lemon juice, and tarragon. Simmer slowly for 30 minutes.
Add salt and pepper to taste. Add crayfish and cook for 10 minutes.
Serve in shallow soup bowls and garnish with chopped flat-leaf parsley.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988