Curry Bisque

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 1.2 kg crayfish heads
  • 100 ml canola/olive oil blend
  • 35 g carrots – diced
  • 35 g celery – diced
  • 70 g onions – diced
  • 25 g fennel bulb – diced
  • 1 clove garlic – crushed
  • 5 g thyme
  • 50 g tomato paste
  • 4 g wet seafood masala
  • 60 ml white wine
  • 15 ml brandy
  • 1 litre water
  • ice bath
  • 100 ml cream


In an oven tray, place the crayfish heads and drizzle with 50 ml of the olive oil. Roast in a 180°C oven for 10–15 minutes until well roasted and caramelised evenly – the aromas should fill the room.

Transfer the shells to a pot over medium heat and crush into smaller pieces. Combine with the remaining oil, carrots, celery, onions, fennel, garlic and thyme. Continue to cook for 5–7 minutes until the vegetables are tender.

Add the tomato paste and seafood masala and cook for a further 4 minutes. Deglaze with the white wine and brandy and reduce until there is very little liquid remaining and it has a sticky consistency.

Add the water, and simmer over low heat for 35 minutes. Skim the water of any impurities that rise to the surface. Remove the pot from the heat after 35 minutes and strain the mixture.

Discard the contents of the sieve and cool the liquid over an ice bath. Once cooled, whisk in the cream and adjust the seasoning if necessary.

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