Bisque De Cribiches (Freshwater Crayfish Bisque)
Yield
6 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | pounds |
crayfish
cleaned, shelled |
* |
| 1 | each |
onions
chopped fine |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
fennel bulb
sprig, optional |
*
|
| 1 | small |
hot chili peppers
left whole |
*
|
| 4 | cups |
water
|
|
| 1 | cup |
milk
coconut |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 907.2 | g |
crayfish
cleaned, shelled |
* |
| 1 | each |
onions
chopped fine |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
fennel bulb
sprig, optional |
*
|
| 1 | small |
hot chili peppers
left whole |
*
|
| 946 | ml |
water
|
|
| 237 | ml |
milk
coconut |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat butter in heavy saucepan and add crayfish, onion and garlic.
Sauté over medium heat until the crayfish have changed color, about 5 minutes.
Add the fennel, hot pepper and water.
Cover and cook at a gentle simmer for 30 minutes.
Remove and discard the fennel and the hot pepper.
Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a purée in an electric blender with a little of the stock.
Return the puréed crayfish to the saucepan, add the coconut milk and heat through.
Beat the eggs yolks with a little of the soup and stir into the saucepan.
Cook over low heat, stirring constantly, until the soup is lightly thickened.
The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.
