Create a mirepoix by chopping carrots, shallots, leeks and celery. Transfer to a saucepan and sweat off.
Roughly chop up the crayfish tails to release flavour, add to pan and fry off with the butter. Leave to sweat for 10 minutes until soft. Add Schwartz Piri Piri Seasoning, as much or as little as you want and stir through.
Add the brandy, flambé, and then add tinned tomatoes , fish stock and a pinch of salt. Leave to simmer for 40 minutes until all vegetables and crayfish are soft.
Finally add the cream and a splash more brandy.
Blitz in a food processor and then pass through a fine chinois to remove all shells.
To serve, float a quenelle of whipped cream on the surface and sprinkle with a little more Piri Piri Seasoning.