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Crayfish Bisque


  • Mirapois (finely chopped vegetables)

  • Croutes

  • Rouille


  • 1.

    Put the fish stock in a large pan and bring to the boil. Add the mirapois. Shell the lightly boiled crayfish, cutting out flesh, and throw the shells into the stock. Add a splash of white wine, the lemon zest and juice, saffron, cherry tomatoes, red pepper and chilli, and cook for a good 15 minutes.

  • 2.

    Remove from the hob and using a powerful hand blender, grind the shells and mixture to make a rich stock. Pass it through a sieve into a pan and reduce the soup that is left. Add a splash of cognac and check the seasoning before adding the olive oil.

  • 3.

    Mix the mayonnaise, lemon, chilli, garlic and cayenne together to make the rouille. To serve, pour the bisque into a bowl, top with the bread and pour over the rouille.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Crayfish Bisque.


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