Crayfish Tails with Raki Raisins

Soak raisins in a little watered raki. Cut celery into very thin strips and cook in a little salted water until soft, about 5 minutes. Add salt and pepper and reduce the liquid a little more, if necessary. Add butter, stir in sugar and a pinch of cinnamon and simmer everything on low heat, stirring constantly until syrupy consistency. Meanwhile, heat olive oil in a skillet and sauté crawfish tails over high heat until racy on both sides, season with salt, then reduce heat. Pour in lemon juice and add the raisins along with the watered raki. Allow to simmer on low heat for another 3-4 minutes. Pour in fish stock, add the celery strips and stir everything well again. Season with salt and pepper and serve with toasted slices of pita bread.

Preparation Tip:

COOKING TIME: crawfish 7-10 minutes

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