Luxurious Crayfish Bisque

Ingredients

Fresh parsley

1 tablespoon, chopped

Salt and pepper

to taste

Cayenne pepper

1/2 teaspoon

Paprika

1/2 teaspoon

Heavy cream

1 cup

Fish stock

2 cups

Dry white wine

1/2 cup

All-purpose flour

2 tablespoons

Tomato paste

2 tablespoons

Garlic

2 cloves, minced

Celery

1 stalk, chopped

Carrot

1, chopped

Onion

1, chopped

Butter

2 tablespoons

Crayfish

2 pounds, cooked and shelled

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, carrot, celery, and garlic, cooking until they soften, about 5 minutes.
3. Stir in the flour and tomato paste, cooking for another 2 minutes.
4. Pour in the white wine, letting it reduce by half.
5. Add the fish stock, bringing the mixture to a simmer. Let it cook for 20 minutes, stirring occasionally.
6. Using an immersion blender or a regular blender, carefully puree the soup until it's smooth.
7. Return the soup to the pot and add the crayfish.
8. Stir in the heavy cream, paprika, cayenne pepper, salt, and pepper. Allow it to simmer for another 10 minutes.
9. Taste and adjust the seasoning if needed.
10. Serve the crayfish bisque hot, garnished with fresh parsley.