• 1 kg of crayfish, in their shells, lightly boiled

  • 1½ litres of good quality fish stock

  • Mirapois (finely chopped vegetables)

  • 1 onion

  • 1 celery stalk

  • 1 carrot

  • 1 clove of garlic

  • Splash of white wine

  • Zest and juice of 1 lemon

  • Good pinch of saffron

  • 20 ripe cherry tomatoes

  • 1 red pepper, finely diced

  • 1 small red chilli, chopped

  • splash of cognac

  • 2 tbsp olive oil

  • Croutes

  • Slices of French bread, rubbed with garlic and olive oil, grilled until crispy

  • Rouille

  • 2 tbsp of mayonnaise

  • Zest and juice of ½ lemon

  • 1 red chilli, finely chopped

  • 1 large garlic clove, finely chopped

  • Pinch of cayenne pepper


  • 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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