Bisque De Cribiches(Freshwater Crayfish Bisq
Bisque De Cribiches(Freshwater Crayfish Bisq, a soups recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.
Bisque De Cribiches(Freshwater Crayfish Bisq
Ingredients
- 4 tb Butter, unsalted
- 2 lb Crayfish — cleaned, shelled
- 1 ea Onions — chopped fine
- 2 ea Garlic cloves — chopped
- 1 ea Fennel sprig — (optional)
- 1 sm Pepper, hot — left whole
- 4 c Water
- 1 c Milk, coconut
- 2 ea Egg yolks
- Salt — to taste
Method
- 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.
- The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.
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