| 600g | Butter (at room temperature) |
| 200g | Onion (finely chopped) |
| 200g | Shallots (finely chopped) |
| 400g | Carrots (finely chopped) |
| 16 cloves | Garlic (crushed) |
| 1 | Bouquet garni |
| 4 tbsp | Tarragon (chopped) |
| 4 tbsp | Chervil (chopped) |
| 100g | Tomato puree |
| 1 kg | Tomatoes (chopped) |
| 100 ml | |
| 800 ml | White wine |
| 1.6 lt | Fish stock |
| | Lobster/crab or fish bones (chopped) |
| | Salt & pepper |
Method
1. Melt 200g of the butter in a large saucepan & add the bones/shells & cook until no moisture is left.
2. Add the onions, shallots & carrot & sweat for another 5 mins.
3. Mix in the tomato purée & cook out for about mins stirring all the time.
4. Put in the crushed garlic cloves & then flame with the armagnac.
5. Pour in the white wine & fish stock, scraping any residues from the bottom of the pan.
6. Add the herbs, bouquet garni & tomatoes, season lightly & cook uncovered for about 30 mins, skimming when necessary.
7. Pass through fine chinos.
When ready to serve whisk in the remaining butter over a low heat
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