Crayfish bisque

Crayfish Bisque: A Cozy Winter Warmer

Indulge in the rich goodness of a Crayfish Bisque, a dish that not only tantalises your taste buds but also maximises every bit of flavour from the catch. We believe in utilising every part of the crayfish, including the shells, to create a truly satisfying and sustainable meal for the family. Get ready to savour the essence of the sea with this tasty bisque that will warm your soul on chilly winter nights. 

Serves 4

Ingredients:

• 2-4 crayfish, including shells

• 2 tablespoons butter

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1/2 cup white wine

• 4 cups fish or vegetable broth

• 1 cup heavy cream

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by preparing the crayfish. Remove the meat and legs from the crayfish, reserving the shell. Set the shell body aside for later use.

2. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant.

3. Stir in the tomato paste and paprika, cooking for an additional minute to release their flavours.

4. Add white wine, scraping any browned bits from the bottom. Allow the wine to simmer until reduced by half.

5. Add the reserved crayfish body to the pot, followed by fish or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, allowing the flavours to meld together.

6. Remove the pot from the heat and let the mixture cool slightly. Using an immersion blender or a regular blender, carefully puree the soup until smooth.

7. Remove the cray bodies and return the pot to the stove over low heat. Pour in the heavy cream and season with salt and pepper to taste. Stir well to combine and warm the bisque without boiling.

8. While the bisque is warming, place the reserved crayfish legs and meat into cook.

9. One the cray meat is cooked. Ladle the creamy bisque into bowls and garnish with fresh herbs.

10. Serve the crayfish bisque hot and enjoy the luscious flavours of the sea, perfectly balanced in every spoonful.

Feel free to adjust the seasoning and consistency according to your taste preferences. You can also add a squeeze of fresh lemon juice for a touch of acidity before serving.

Dive in and enjoy the taste of coastal bliss.