Crayfish Bisque

Rich, delicious and served with a pungent rouille, Mike Robinson's delicious bisque is big on traditional French flavours
By Mike Robinson
Crayfish Bisque
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

  • 3 tbsp olive oil
  • 1 carrot, chopped
  • 2 sticks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 bulbs Florence fennel, chopped
  • 0.5 lemons, juice only
  • 150 ml dry white wine
  • 1 pinches saffron
  • 400 g tin canned chopped tomatoes
  • 20 crayfish, cooked

For the rouille

  • 200 ml mayonnaise
  • 1 pinches saffron
  • 1 clove garlic, crushed
  • 0.5 lemons, juice and zest
  • 2-3 tbsp cognac
  • 1 pinches chilli powder

Method

1. Heat the oil in a saucepan and add the carrots, celery, onion, garlic and fennel. Cook for 10 minutes until everything has softened but not coloured.

2. Add the lemon juice, wine and saffron.

3. Stir in the tomatoes. Cook for 20 minutes.

4. Add the cognac and cook until reduced by one third.

5. Sieve the mixture and return to the pan. Add the crayfish and gently reheat the bisque.

6. Mix all the ingredients for the rouille together and serve with the bisque.

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