Crayfish Bisque
Rich, creamy, and delicious this is a special occasion soup to savour. Using crayfish shells to make your own stock imparts incredible flavour, however if you prefer you can use a bought fish stock.
How long will it take?
1 hour 15 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 crayfish
- 1 tsp salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh tarragon, chopped
- 1 tsp chicken stock powder
- Pinch of freshly ground black pepper
- Pinch of cayenne pepper
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp plain flour
- 1 ½ cups white wine
- 1 cup cream
How do I make it?
- Remove meat from crayfish, roughly chop into bite-sized pieces and set aside in the fridge.
- Reserve crayfish shells and add to a large saucepan and just cover with water. Add 1 teaspoon salt and bring to the boil, then reduce heat to medium-low and simmer for 15 minutes. Strain to remove shells and set stock aside.
- Heat butter and oil in a large heavy-based saucepan over medium heat. Add onions, carrots, celery, and herbs and cook for 5 minutes or until softened. Add stock powder, pepper, and garlic and cook for a further 1 minute.
- Add tomato paste and cook for 1 minute, stirring constantly. Add flour, and cook for 2 minutes, stirring often, then add wine, stir well, and let simmer for 10 minutes. Pour in crayfish stock, stir and simmer for a further 20 minutes.
- Remove from heat and puree with a stick blender until smooth, then return to low heat and add cream. Stir well and cook for 3 minutes, then add reserved crayfish meat and heat through for 2 minutes.
- Serve in bowls accompanied by crusty bread.
