Crawfish Bisque

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Ingredients for 10 portions
  • 470 g QimiQ Cream Base
  • 100 g Crayfish shells
  • 80 g Carrots, finely diced
  • 90 g Celery, finely diced
  • 80 g Fennel, finely diced
  • 140 g Tomato paste
  • 110 g Onion(s), finely chopped
  • 300 ml Dry white wine
  • 100 ml Noilly Prat/Vermouth dry
  • 520 ml Fish stock
  • 7 g Garlic, squeezed
  • 3 Thyme sprig(s)
  • 2 Bay leaves
  • 454 g Crayfish
Method
1.
Fry the shells until red, add the carrots and continue to fry until the carrots turn golden brown. Add the celery, fennel, tomato and onions and continue to cook for a few minutes.
2.
Douse with the white wine and Noilly Prat (or Vermouth) and simmer. Add the fish stock and seasoning, bring to the boil and simmer for approx. 10 minutes or until the vegetables are tender.
3.
Remove the bay leaves. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
4.
Strain the bisque, add the crawfish meat (put some to one side for garnishing) and blend smooth with a stick blender.
5.
Season to taste and serve hot garnished with crawfish, fennel sprigs and diced pepper.