INGREDIENTS
1
bay leaf
1
carrot
8 servings
cayenne pepper
2 stalks
celery
3 tbsp
cognac
1 pinch
dried thyme
2 cups
dry white wine
4
dungeness crabs
10 cups
fish stock
3 sprigs
fresh tarragon leaves
5 cloves
garlic
2 cups
heavy cream
1
juice of lemon
3 tbsp
olive oil
1 tbsp
parsley leaves
8 servings
bell pepper
8 servings
salt
5
shallots
2 tbsp
tomato paste
3
tomatoes