Yabby bisque

Yabby bisque

By
From
Becasse
Photographer
Steve Brown

A bisque is an intensely flavoured soup or sauce made from the roasted shells of crustaceans. It is usually flavoured with tomato, white wine and Cognac or brandy.

When made from freshwater crustaceans, it is known as sauce Nantua.

You can substitute marrons for the yabbies to make a marron bisque.

Ingredients

Quantity Ingredient
1kg yabby heads, claws and shells
50ml non-scented cooking oil
2 carrots, roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
1/2 leek, roughly chopped
4 garlic cloves, roughly crushed
60g unsalted butter, roughly diced
2 tablespoons fresh tomato paste
100ml white wine
30ml cognac
3 sprigs thyme
2 stalks basil, roughly crushed

Method

  1. Remove the innards from the yabby heads. Crush the heads, claws and shells with a heavy mallet. Heat a deep roasting tray over a medium-high heat. Add the oil and the crushed shells and heat until they change colour to a vibrant orange-pink.
  2. Add the diced vegetables to the tray and mix in well. Scatter on the butter and heat to a very light brown foam. Continue to cook until the shells are deep red. Add the tomato paste and cook for another few minutes. Remove around one-third of the shells from the pan and set aside.
  3. Add the white wine to the pan and deglaze. Add the Cognac and thyme then add enough water to just cover the shells. Bring to a gentle simmer and cook for 20 minutes without skimming. Pour through a colander and then a chinois or fine sieve.
  4. Return the liquid to a clean saucepan and simmer rapidly until reduced to the consistency of a thin sauce. Add the reserved shells to the pan and cook for a few minutes to refresh the flavour. Remove the pan from the heat and add the basil. Leave to infuse for 2 minutes then pass through a chinois or fine sieve. The bisque will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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