Arequipean crayfish stew

Ingredients

• Crayfish: 16 oz
• Rice: 6 oz
• Olive oil: 1 oz
• Onion: 1 oz
• Swiss chard: 2 oz
• Andean fresh cheese (or ricotta cheese): 2 oz
• Cilantro: 0.2 oz
• Celery: 2 oz
• Dover sole: 16 oz
• Butter: 1 oz
• Cream: 2 oz
• Potato: 4 oz
• Carrot: 2 oz
• Garlic: 0.2 oz
• Yellow Chili: 0.5 oz
• White wine: 2 fl oz
• Tomato: 6 oz
• Corn on the cob: 2 units
• Quail egg: 4 units
• Fava bean: 2 oz

Preparation

The crayfish need to be cleaned, take out the tail meat and reserve on a side, keep the body and the carcass for the sauce.

In a sauce pot, stir fry the crayfish carcass with chopped onion, garlic, celery, yellow Chili, carrot and the Swiss chard in hot olive oil and butter during 5 minutes, add the tomato and deglazed with white wine and cream, cook for 15 minutes at medium heat. Cool down and blend very thin, then pass it through the strainer and reserve in a bowl.

In a pan, sautéed the Dover sole fillet on both sides, add the crayfish tails, then reserve on a side.

Deglazed the pan with white wine, pour the crayfish sauce, add the potato and the cheese cut in little cubes, fava bean, and cook till potato are soft, then add the chopped cilantro, put back the fish and the crayfish into the sauce for 5 minutes and serve on top of steamed rice mixed with steamed corn on the cob. Finish with a nice poached quail egg.