Bisque de cribiches (freshwater crayfish bisque) Recipe

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Bisque de cribiches (freshwater crayfish bisque)

Artist:	_	Yield:	6
Categories:	African, Martinique, Seafood, Soups & Stews, Stews	Rating:	0
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Ingredients:

4	tbsp	Butter, unsalted
2	lbs	Crayfish, cleaned, shelled
1	each	Onions, chopped fine
2	each	Garlic cloves, chopped
1	each	Fennel sprig, (optional)
1	small	Pepper, hot, left whole
4	cup	Water
1	cup	Milk, coconut
2	each	Egg yolks
		Salt, to taste

Procedures:

1	Heat butter in heavy saucepan and add crayfish, onion and garlic.
2	Saute over medium heat until the crayfish have changed color, about 5 minutes.
3	Add the fennel, hot pepper and water.
4	Cover and cook at a gentle simmer for 30 minutes.
5	Remove and discard the fennel and the hot pepper.
6	Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock.
7	Return the pureed crayfish to the saucepan, add the coconut milk and heat through.
8	Beat the eggs yolks with a little of the soup and stir into the saucepan.
9	Cook over low heat, stirring constantly, until the soup is lightly thickened.
10	The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.