Crayfish bisque with a rich, creamy taste - wilfriedscooking

Name: Crayfish bisque with a rich, creamy taste - wilfriedscooking
Total time: 255 min
Ingredients: 5.5 lbs (2500 g) crayfish shells with attached meat (from 6.6 lbs or 3 kg fresh crayfish); 3 medium sized brown onions; 3 large tomatoes; 2 white stems of a leek; 2 medium sized carrots; 1 large fennel or 2 medium sized; stems from two bunches of parsley; 4 large cellery sticks; 7.5 oz (210g) tomato paste (concentrate); 2/3 cup Pernod, Ricard, Rakki or Ouzo (anise liquor); 4 cloves garlic (optional); several twigs thyme and/or rosemary; 3 bay leaves; 3 tbsp sea salt; 1 tsp freshly ground black pepper; 9 tbsp olive oil; 6 tbsp brandy; 18 cups chicken broth; 3 tsp sugar; 17 tbsp white wheat flour; 14 tbsp butter; 1.5 cups nilk; 3/4 cup cooking cream of creme fraiche; 0.6 lb (250 g) crayfish tails

www.wilfriedscooking.com

Crayfish bisque is cooked from crayfish shells and meat in the presence of vegetables and herbs, followed by straining and combination with a bechamel sauce

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Ingredients

5.5 lbs (2500 g) crayfish shells with attached meat (from 6.6 lbs or 3 kg fresh crayfish)
3 medium sized brown onions
3 large tomatoes
2 white stems of a leek
2 medium sized carrots
1 large fennel or 2 medium sized
stems from two bunches of parsley
4 large cellery sticks
7.5 oz (210g) tomato paste (concentrate)
2/3 cup Pernod, Ricard, Rakki or Ouzo (anise liquor)
4 cloves garlic (optional)
several twigs thyme and/or rosemary
3 bay leaves
3 tbsp sea salt
1 tsp freshly ground black pepper
9 tbsp olive oil
6 tbsp brandy
18 cups chicken broth
3 tsp sugar
17 tbsp white wheat flour
14 tbsp butter
1.5 cups nilk
3/4 cup cooking cream of creme fraiche
0.6 lb (250 g) crayfish tails