Freshwater Crayfish Bisque - {Bisque De Cribiches}

Recipe Ingredients

4 tablespoons	60ml	Butter - unsalted
2 lbs	908g / 32oz	Crayfish - cleaned, shelled
1		Onions - chopped fine
2		Garlic cloves - chopped
1		Fennel sprig - (optional)
1		Hot pepper - left whole (small)
4 cups	948ml	Water
1 cup	237ml	Coconut milk
2		Egg yolks
		Salt - to taste

Recipe Instructions

Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute 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 puree in an electric blender with a little of the stock.

Return the pureed 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.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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