Crayfish bisque

Richly flavoured bisque, crisp garlic croutons and a sensational spicy mayonnaise make this a real winner from Mike Robinson
By Mike Robinson
Crayfish bisque
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 1.5 litres fish stock, good quality
  • 1 onions, finely chopped
  • 1 stick celery
  • 1 carrots, finely chopped
  • 1 clove garlic, crushed
  • 1 kg crayfish, in their shells, lighly boiled
  • 1 splashes white wine
  • 1 lemons, juice and zest
  • 1 pinches saffron
  • 20 ripe tomatoes
  • 1 red peppers, finely diced
  • 1 small red chilli, chopped
  • 1 splashes cognac
  • 2 tbsp olive oil


  • 4 slices French bread
  • 1 clove garlic
  • 2 tbsp olive oil


  • 2 tbsp mayonnaise
  • 0.5 lemons, juice and zest
  • 1 red chillies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pinches cayenne pepper


1. Put the fish stock in a large saucepan, add the onion, celery, carrot and garlic and bring to the boil. 2. Remove the shells from the crayfish and add the shells to the stock. Add a splash of white wine, the lemon zest and juice, saffron, cherry tomatoes, red pepper and chilli, and cook for a good 15 minutes. 3. Remove from the hob and using a powerful hand blender, grind the shells and mixture to make a rich stock. Pass it through a sieve into a pan and reduce the soup that is left. 4. Add a splash of cognac and check the seasoning before adding the olive oil. 5. To make the rouille, mix the mayonnaise, lemon, chilli, garlic and cayenne together. 6. Toast the French bread and rub with garlic. Drizzle the slices with a little olive oil. 7. To serve, pour the bisque into a bowl, top with a crisp bread crouton and a little rouille.

Rate This Recipe