Crayfish bisque

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.
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