Bisque De Cribiches (Freshwater Crayfish Bisque)

1. 1

   Heat butter in heavy saucepan and add crayfish, onion and garlic.

2. 2

   Saute over medium heat until the crayfish have changed color, about 5 minutes.

3. 3

   Add the fennel, hot pepper and water.

4. 4

   Cover and cook at a gentle simmer for 30 minutes.

5. 5

   Remove and discard the fennel and the hot pepper.

6. 6

   Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock.

7. 7

   Return the pureed crayfish to the saucepan, add the coconut milk and heat through.

8. 8

   Beat the eggs yolks with a little of the soup and stir into the saucepan.

9. 9

   Cook over low heat, stirring constantly, until the soup is lightly thickened.

10. 10

    The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.

* Per serving · 4 servings · Values may vary.

No additional tips available.