Bisque de Cribiches

Freshwater Crayfish Bisque

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ecrevisses — freshwater crayfish — abound in both Martinique and Guadeloupe. Unfortunately they are rarely found in fish-mongers in Britain, but you might perhaps catch your own. In most of the English-speaking islands ‘crayfish’ have become ‘crawfish’. In Martinique and Guadeloupe ‘écrevisses’ have been transformed into ‘cribiches’.


  • 2 oz. unsalted butter
  • 2 lb. crayfish, cleaned and shelled
  • 1 onion


Heat the butter in a heavy saucepan and add the crayfish, onion and garlic. Sauté over medium heat until the crayfish have changed colour, about 5 minutes. Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper. Remove the crayfish, pound in a mortar and push through a fine sieve, or reduce to a purée in an electr