BISQUE
Preparation : In a large skillet heat 4 tablespoons of oil and cook the
crawfish for 5 minutes. Let cool slightly and break the tail from the body.
Remove the tail meat and crush the bodies in a food processor. Heat the
rest of oil and saute the vegetables and herbs. Add the crushed crawfish
and deglaze with brandy and wine. Add the fish stock and tomato paste. Let
boil and simmer for 1/2 hour. Strain the stock to make bisque. Add cream to
the strained crawfish stock and bring to a boil. Melt butter in a skillet
and add the flour to form a roux. Whisk the roux into the bisque bit by bit
until slightly thickened and right consistency. Let simmer 10 minutes and
add the fresh tarragon. Adjust seasoning. When serving, put some tail meat
in a bowl and ladle in the bisque. Posted to CHILE-HEADS DIGEST V3 #267 by
"Harry Jiles" <harryo@dave-world.net> on Mar 18, 1997
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