Italian Stew with River Crabs and Cucumbers (Cassolette)

Ingredients

• 12 Gambas (8-12; with shell)
• 1 salad cucumber
• 2 ripe tomatoes
• 1 sprig thyme
• 1 basil
• 1 young garlic clove
• 2 shallots
• 30 g cold butter
• 1 lemon
• 20 ml Noilly Prat
• 350 ml fish stock
• Sea salt
• pepper (ground)
• 1 bay leaf
• juniper berries
• extra virgin olive oil
• 200 ml heavy cream
• dill

Instructions

1. 1.

   Break the gambas, remove the gut and set aside the cleaned gambas.

2. 2.

   Wash the tomatoes, blanch them, peel, core, and quarter. Cut cucumber slices for garnish; peel, core, and dice the rest. Peel and finely chop the shallots. Separate the garlic clove and press it through a mortar.

3. 3.

   Sauté the crab shells in a little olive oil until they turn colorless, then add the vegetables and cook for 5-10 minutes to soften.

4. 4.

   Add the diced tomatoes, juniper berries, bay leaf, basil stems, deglaze with Noilly Prat, and top up with fish stock. Simmer gently for 20 minutes; strain through a cloth and reduce by half, seasoning with salt, pepper, and lemon juice. Finish with cold butter and a splash of olive oil.

5. 5.

   Sauté the gambas over medium heat in olive oil, add thyme leaves and dill, deglaze with cream, then pour the broth back on and bring to a quick boil again.

6. 6.

   Serve in bowls garnished with cucumber slices.