Crayfish Bisque

Ingredients

• Crayfish 5 lbs
• Butter 10 oz
• Brandy 3 spoons
• Dry martini 5 fl oz
• Vegetable Oil 0 fl oz
• Fennel 1 piece
• Carrot 1 piece
• Onion 10 oz
• Garlic 4 cloves
• Passata Tomato Sauce 20 oz
• Bay leaf 5 pieces
• Rice 0 oz
• 10% cream 2 spoons
• Salt to taste

Step-by-Step Guide

Step 1

Boil 2 kg of crayfish in boiling, slightly salted water. Remove the crayfish from their shells, placing the shells in a separate bowl, and set the crayfish tails aside in the refrigerator for the time being.

Step 2

Blend 200 g of shells and 1 tablespoon of brandy as finely as possible to extract maximum flavor. Melt butter over low heat, then add the shell puree to it. Cover and place in an oven preheated to 80°C (175°F), stirring occasionally.

Step 3

After 90 minutes, remove the oil from the oven and strain it through a fine sieve. For best results, you can line the sieve with paper towels. Pour the oil into a container or suitable bowl and allow it to cool. For long-term storage, separate the solidified oil from the jelly-like residue at the bottom of the container to prevent it from becoming rancid.

Step 4

To make the broth, heat vegetable oil in a deep pot. Add the remaining shells and crush them with a potato masher, stirring occasionally. Sauté the shells for a few minutes, then add coarsely chopped fennel, carrot, and 200 g of onion. Cook for 5 minutes, stirring constantly. Add finely chopped garlic and tomato paste. Increase the heat to maximum and sauté for 2 minutes.

Step 5

Add vermouth and mix well. Let it simmer for 1 minute, then pour in enough water to completely cover the shells. Add a bay leaf to the pot and bring it to a gentle boil.

Step 6

Reduce the heat and simmer for 1.5 to 2 hours without bringing it to a boil. Strain the broth through a fine mesh sieve. Allow it to cool and then refrigerate.

Step 7

Heat 2 tablespoons of crayfish oil in a deep pot. Sauté 100 g of finely chopped onion until translucent, making sure it does not take on any color. Pour in 2 tablespoons of brandy and let it evaporate for a minute.

Step 8

Add the rice and 1 liter of broth, and simmer for about 25 minutes or until the rice is cooked. Season with salt. Blend the soup in batches with half of the crayfish tails. Pour the mixture back into the pot, warm it up, add the remaining crayfish tails, and heat for 2-3 minutes. Stir in the cream and the remaining crayfish butter.