Yabbie Bisque

Preparation info
  • Serve

    six

    people
    • Difficulty

      Easy

Appears in
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About

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