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Bisque Of Crayfish Or Prawns

Gadget.Cook's picture
  Crayfish/King prawns 1 1⁄2 Kilogram
  Carrot 1
  Onion 1 Large
  Fresh herb sprigs 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Rice 100 Gram
  Fresh tomatoes 5 , peeled
  Tomato puree 1 Tablespoon
  Butter 60 Gram
  Fresh cream 1⁄2 Cup (8 tbs)
  Brandy 1⁄2 Cup (8 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Fish stock 2 Liter
  Cayenne pepper 1⁄4 Teaspoon

In work bowl roughly chop the carrot, onion and herbs.
Saute in the butter.
If using whole crayfish, split the crayfish into halves, remove the coral, the creamy parts and the liquid, squeeze through a sieve and reserve.
Add the split crayfish (or fresh prawns or crayfish shells or prawn shells) to the vegetables, season and cook slowly until they turn red (approximately 5-10 minutes).
Flame with cognac, add the white wine, the fish stock, the fresh tomatoes (previously chopped in processor) and the tomato puree.
Season and cook covered for 20 minutes.
Remove the crayfish tails or prawns, take out the flesh and save.
Return the shells to pot, add the rice and cook for 30 minutes.
Place all the contents of the pot, including the shells, 2 cups at a time in the work bowl and process for 20 seconds.
Strain through a medium sieve.
If using crayfish add the previously sieved internal parts.
Add the cream and the cayenne pepper.
If necessary adjust the seasoning.
Cut the flesh of the crayfish tails or the prawns into large dice and add to the bisque or add diced white fish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3569 Calories from Fat 769

% Daily Value*

Total Fat 86 g132.1%

Saturated Fat 41.9 g209.6%

Trans Fat 0 g

Cholesterol 1867.4 mg622.5%

Sodium 4711.3 mg196.3%

Total Carbohydrates 242 g80.6%

Dietary Fiber 16.6 g66.3%

Sugars 78.2 g

Protein 307 g613.4%

Vitamin A 372.5% Vitamin C 214.3%

Calcium 95% Iron 98.7%

*Based on a 2000 Calorie diet


Bisque Of Crayfish Or Prawns Recipe