Crayfish Bisque

Crayfish Bisque

Recipe by: Benn Winlove - LegaSea

Prep Time: 10 minutes
Cook Time: 70 minutes
Feeds: 2-4

Part of fish: Crayfish shells

This is a great way to make soup out of crayfish shells. You can add the crayfish tail to the soup when served if you like, but this is maybe something you do with the shells once you and your family have pigged out on the tails and legs. Make sure you save all the legs once you have sucked the flesh out of them.

Ingredients

• 2 cooked crayfish shells (meat saved)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 carrots, peeled and finely chopped

• 2 stalks celery, finely chopped

• 1 teaspoon fresh chopped thyme

• 1 teaspoon fresh chopped tarragon, plus more to serve (optional)

• 1/2 teaspoon salt

• 1/4 teaspoon fresh cracked black pepper

• 1/2 teaspoon cayenne pepper

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 3 tablespoons all-purpose flour, (or plain flour)

• 1 1/4 cup dry white wine

• 4 cups lobster stock (recipe as follows), OR seafood or fish stock

• 3/4 - 1 cup heavy cream

Method

1) Add crayfish shells to a large pot and just cover them with water. Bring to boil and simmer for 30 minutes.

2) Drain crayfish stock, keeping the liquid and discarding the shells.

3) Heat butter and oil in a large, heavy-based pot over medium heat. Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about five minutes. Season with salt and pepper(s). Stir in four cloves of minced garlic and cook until fragrant, about one minute.

4) Mix in tomato paste, and cook for a further minute to coat vegetables. Sprinkle over the flour and cook while stirring regularly until the flour has cooked out.

5) Pour in half a cup of the wine and stir regularly until the roux is cooked out and is smooth. Put in the rest of the wine and stir until it is brought to a simmer.

6) Stir in crayfish stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended - about 30 minutes.

7) Take off the heat, transfer the mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.

8) Once returned to a simmer turn off the heat, and it is ready to serve.

The crayfish meat or fresh fish can be added to the soup. Serve with fresh crusty bread.

November 2022 - Dallas Abel
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited