Crawfish Bisque, the second course, as it first appeared in Gastricolium II.
Shellfish Stock
Place the shells from 3 lbs. of shrimp (or other availble crustacean) into a stock pot along with 2 or 3 chopped carrots, 3 chopped ribs of celery, 4 or 5 smashed cloves of garlic, a bouquet of parsely stems, thyme, and bay leaf. Cover with water and add salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and strain the solids, reserving both the liquid and shells separately. Return stock to heat and continue to reduce until a nice aroma and flavor develop.
Bisque
In a stock pot, heat clarified butter, then add the reserved shells. Saute for several minutes, constantly stirring. Add finely chopped yellow onion, celery, scallions and saute 8 to 10 minutes. Add salt and pepper and cayenne. Next add chopped parsley and thyme and saute for an additional 3 to 4 minutes, followed by minced garlic for an additional minute. Add flour to the mixture, constantly stirring for several minutes until it is thickened and there are no lumps. Once it is smooth, add the reserved stock and stir thoroughly to fully incorporate. Using an immersion blender, begin to puree the vegetables and shrimp shells. This must be done in shifts, with the soup being stirred in between and the blade of the immersion blender being cleaned and shells untangled from it. Blend until solids are pulverized. Season with salt and pepper and more cayenne. Add white wine, approximately a whole bottle. Bring up to a boil, then reduce heat and let simmer for at least 30 minutes, stirring frequently. Make sure the alcohol cooks off. Once a good aroma and flavor develop, remove from heat to strain. At this stage the bisque has been done correctly if its color is an brownish-orange in appearance and the aroma makes it unbearable for you not to taste your work. The taste should bring you to your knees. Strain the soup through a sieve and return to a low flame to keep warm.
Meanwhile, in a separate pan, saute 3 lbs. of peeled crawfish tails in clarified butter. Make sure the tails are washed, but try to not to clean off too much of the yellow fat. You will want to include this with the tails for extra flavor. Once thoroughly heated, slide the tails into the bisque and stir to mix. Allow the soup to cook for an additional 15 minutes over low heat, stirring frequently for the flavors to mix. Serve into soup cups or mugs and enjoy.
Shellfish Stock
Place the shells from 3 lbs. of shrimp (or other availble crustacean) into a stock pot along with 2 or 3 chopped carrots, 3 chopped ribs of celery, 4 or 5 smashed cloves of garlic, a bouquet of parsely stems, thyme, and bay leaf. Cover with water and add salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and strain the solids, reserving both the liquid and shells separately. Return stock to heat and continue to reduce until a nice aroma and flavor develop.
Bisque
In a stock pot, heat clarified butter, then add the reserved shells. Saute for several minutes, constantly stirring. Add finely chopped yellow onion, celery, scallions and saute 8 to 10 minutes. Add salt and pepper and cayenne. Next add chopped parsley and thyme and saute for an additional 3 to 4 minutes, followed by minced garlic for an additional minute. Add flour to the mixture, constantly stirring for several minutes until it is thickened and there are no lumps. Once it is smooth, add the reserved stock and stir thoroughly to fully incorporate. Using an immersion blender, begin to puree the vegetables and shrimp shells. This must be done in shifts, with the soup being stirred in between and the blade of the immersion blender being cleaned and shells untangled from it. Blend until solids are pulverized. Season with salt and pepper and more cayenne. Add white wine, approximately a whole bottle. Bring up to a boil, then reduce heat and let simmer for at least 30 minutes, stirring frequently. Make sure the alcohol cooks off. Once a good aroma and flavor develop, remove from heat to strain. At this stage the bisque has been done correctly if its color is an brownish-orange in appearance and the aroma makes it unbearable for you not to taste your work. The taste should bring you to your knees. Strain the soup through a sieve and return to a low flame to keep warm.
Meanwhile, in a separate pan, saute 3 lbs. of peeled crawfish tails in clarified butter. Make sure the tails are washed, but try to not to clean off too much of the yellow fat. You will want to include this with the tails for extra flavor. Once thoroughly heated, slide the tails into the bisque and stir to mix. Allow the soup to cook for an additional 15 minutes over low heat, stirring frequently for the flavors to mix. Serve into soup cups or mugs and enjoy.
1 comment:
"The taste should bring you to your knees."
Indeed it did.
Don Flan
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