Crayfish Bisque
This recipe is suitable for after you have prepared recipes in which the crayfish tails were used.
Prep Time 45 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Fish & Seafood, Soup
Cuisine French
Servings 8 people
Calories 132 kcal
For the seasoning
- Salt, white ground pepper, cayenne chili pepper
Prepare the crayfish
Rinse the crayfish under cold running water.
Bring a large amount of water to boil and blanch the crayfish for 1 minute.
Cut or pull the heads off and keep aside for the bisque.
Devein the tails by pulling the middle tail (telson) out.
Cook the bisque
Heat olive oil in a big pot over medium heat and stir fry the crayfish heads and claws for 3-4 minutes, crush the heads and the claws.
Add the vegetable mirepoix and cook for another 4-5 minutes.
Add the garlic clove and stir the tomato paste into the mixture and flambée after 2 minutes with cognac.
Add the tomato concassée, the bouquet garni, and cover with the white wine and enough fish stock.
Bring to the boil and simmer for 40 minutes. Skim off impurities.
Finish the bisque
When cooked, remove from the heat and take out the bouquet garni. Use a hand liquidizer to blend the crayfish until smooth.
Pass the bisque through a sieve and discard the shells.
Bring the bisque back to the stove to boil for another 5 minutes. Skim the surface of any leftover impurities if necessary.
Whisk and add the roux gradually into the boiling soup until you get your desired thickness. Season to taste.
Calories: 132kcalCarbohydrates: 5gProtein: 5gFat: 8gCholesterol: 31mgSodium: 65mgFiber: 1gSugar: 3gVitamin A: 2165IUVitamin C: 9mgCalcium: 37mgIron: 1mg
Keyword bisque, crayfish, soup