Crayfish bisque

Ingredients 10
Servings 0
Minutes 00:15
  • fish heads
  • onion
  • carrots
  • celery
  • water
  • butter
  • flour
  • 2
    tins tomato soup
  • crayfish
  • fresh cream


For the fish stock:
Roughly chop the onions, carrots and celery. Add to a big pot with the fish heads. Cover with water and allow to simmer slowly for an hour. Pass through a sieve and keep warm.

While the stock is simmering, cook the crayfish in boiling water for 6 minutes. Allow to cool. Remove the crayfish meat and set aside.

In another pot, fry the chopped onion in the butter and add the flour- stirring continuously for 3 minutes. Add the tomato soup and ladle in the stock. Simmer for 20 minutes.

Add the crayfish meat and some of the remaining meat from the fish heads.
To finish, stir in the cream.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.

  publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.