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.
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.
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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