Crayfish is good to wash under running water with a brush. Put into a saucepan, cover with water. Add Bay leaf, cloves, salt well. Cook for 10 minutes. At the end of cooking to add a bunch of dill. To turn off the stove and let stand for crayfish in the broth for 20 minutes.

Broth to be drained. To separate the tails. Remove the shell, remove the gall bag. To shift the carapace with claws and legs in the pan. Put in a preheated 200* oven for 15 minutes. At high temperatures, the chitin gives the aroma, are necessary for our soup.

If dried mushrooms, pour them with boiling water and allow to swell for 30 minutes. To peel the vegetables, wash, chop, cover with water, boil until tender. Season with salt, add tomato paste. Chefs say that it emphasizes the taste of crayfish. To get the shells out of the oven, chop them finely. Transfer to a blender, add a ladle of broth from boiled vegetables. Blend the shells until smooth. Strain through a fine sieve so that not a single piece of chitin was not included in the soup. Pour puree crayfish in a deep bowl. To clean the blender, then blend the cooked vegetables with the addition of vegetable broth. Puree should not be too thick. To connect vegetable puree with mashed cancers. Gently warm on low heat. If necessary, season with salt and pepper, add the Chile.

Couscous pour a small amount of boiled water. Cover with a tight lid, allow to swell for 5-7 minutes.

In a bowl pour the soup, put two or three tablespoons of couscous, top with peeled crawfish tails, decorate with greens. If desired, you can add a few drops of olive oil exstra-virgin