Crayfish Bisque

Ingredients

• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt and pepper (to taste)
• Cayenne pepper (1/4 teaspoon)
• Paprika (1 teaspoon)
• Heavy cream (1 cup)
• Fish stock (4 cups)
• Dry white wine (1/2 cup)
• All (purpose flour - 2 tablespoons)
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, chopped)
• Carrot (1 large, chopped)
• Onion (1 large, chopped)
• Butter (4 tablespoons)
• Crayfish (1.5 pounds, cooked and shelled)

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and flour, and cook for an additional 2 minutes.
4. Pour in the white wine and cook until it has reduced by half.
5. Add the fish stock and bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Return the soup to the pot and add the cooked and shelled crayfish.
8. Stir in the heavy cream, paprika, cayenne pepper, salt, and pepper. Simmer for another 10 minutes.
9. Taste and adjust the seasoning if needed.
10. Serve the crayfish bisque hot, garnished with chopped fresh parsley.