Yabbies a la Nage from Tony Bilson's Recipe Book by Tony Bilson
Heat the oil in a large stockpot over a high flame until it is smoking. Add the prepared yabbies and continue turning them until the shells begin to colour. Add the mirepoix and continue cooking fo...
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Ingredients
- ½ cup chopped parsley
- 3 kg prepared yabbies
- 2 bay leaves
- 500 ml chardonnay
- 1 tsp cracked black pepper
- 6 sprigs thyme
- 4 cloves garlic, crushed
- 2 pinches cayenne pepper
- 150 ml olive oil
- 300 g mirepoix
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