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Crayfish bisque

  • 4servings
  • 60minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil

  2. 1 carrot , chopped

  3. 2 sticks celery , chopped

  4. 1 onion , chopped

  5. 2 cloves garlic , chopped

  6. 1 bulbs Florence fennel , chopped

  7. 1/2 lemons , juice only

  8. 150 ml dry white wine

  9. 400 g tin canned chopped tomatoes

  10. 20 crayfish , cooked

  11. 200 ml mayonnaise

  12. 1 pinches saffron

  13. 1 clove garlic , crushed

  14. 1/2 lemons , juice and zest

  15. 2-3 tbsp cognac

  16. 1 pinches chilli powder

Instructions Jump to Ingredients ↑

  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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