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Yabbie Bisque
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
While yabbies (écrevisses) are increasingly rare in Europe (the French fly them in from Eastern European countries), they are now being farmed in Australia and are readily available. French chefs would kill to be able to purchase them at Australian prices!
Ingredients
Method
Soften the mirepoix, garlic and leek in the butter over a low flame. Add the whole yabbies and continue stirring until they are evenly coloured. Add the tomatoes, white wine, fish stock, herbs and peppercorns, bring to the boil and simmer for ten minutes. Remove from the heat and allow to cool.
Remove the yabbies from the liquor, shell their tails and