Crayfish Bisque

Name: Crayfish Bisque
Yield: Serves 6 or so
Cuisine: Norway
Ingredients: 4 bay leaves, a few sprigs of thyme and a few crushed peppercorns; 450 ml (¾ pint) single cream; 4 bay leaves, a few sprigs of thyme and a few crushed peppercorns; 4 bay leaves, a few sprigs of thyme and a few crushed peppercorns; quarter bottle of brandy; half bottle of dry white wine; 1 kg (2¼ lb) tomatoes, skinned, deseeded and chopped; 2 tablespoons tomato purée; chopped fresh dill; 3 litres (5 pints) fish stock or water; 2 kg (4½ lb) freshwater crayfish, crab, lobster or saltwater crayfish; 2 kg (4½ lb) freshwater crayfish, crab, lobster or saltwater crayfish; 2 kg (4½ lb) freshwater crayfish, crab, lobster or saltwater crayfish; 2 kg (4½ lb) freshwater crayfish, crab, lobster or saltwater crayfish; 1 leek, chopped; 3 carrots, finely chopped; 1 bulb of garlic, the cloves separated, peeled and chopped; 1 bulb of garlic, the cloves separated, peeled and chopped; 2 celery sticks, finely chopped; 100 g (4 oz) butter; 150 ml (¼ pint) olive oil; 3 litres (5 pints) fish stock or water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

2 kg (4½ lb) freshwater crayfish, crab, lobster or saltwater crayfish
3

Europe
Norway
Norwegian
Fish course
Pescatarian
Gluten-free
Winter
Nordic

Method

Plunge the crayfish into boiling fish stock, bring back to the boil and cook for 4 minutes. Take them out (reserving the cooking liquid), let them cool for a few minutes and then peel them, removing the black intestinal vein that runs under the centre tail section. Retain the shells and set the tail meat to one side.

Heat the oil and 25