Crayfish Bisque
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 50.43 g | (51 %) | ||
| Fat | 23.14 g | (20 %) | ||
| Carbohydrates | 19.9 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.94 g | (10 %) |
more nutritional values
| Vitamin A | 814.27 mg | (101,784 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 5.71 mg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 129.67 μg | (43 %) | ||
| Pantothenic acid | 2.66 mg | (44 %) | ||
| Biotin | 1.87 μg | (4 %) | ||
| Vitamin B₁₂ | 7.13 μg | (238 %) | ||
| Vitamin C | 12.87 mg | (14 %) | ||
| Potassium | 1,365.31 mg | (34 %) | ||
| Calcium | 218.85 mg | (22 %) | ||
| Magnesium | 127.57 mg | (43 %) | ||
| Iron | 2.75 mg | (18 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 5.05 mg | (63 %) | ||
| Saturated fatty acids | 8.77 g | |||
| Cholesterol | 370.74 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram crayfish
- 2 Tbsps vegetable oil
- 1 l fish stock
- 1 onion
- 2 carrots
- 200 grams Celery root
- 100 grams Long grain rice
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 4 centiliters Cognac
- 1 splash lemon juice
- salt
- peppers
- 1 Tbsp butter
- 1 tsp herbes de Provence
- multi-colored peppers
Preparation steps
1.
Place crayfish in a pan of vigorously boiling water. Reduce heat and simmer until cooked through, 6-8 minutes. Drain, rinse, and remove shells. Chop shells and fry in 1 tablespoon hot oil, about 5 minutes. Deglaze with fish stock, simmer about 10 minutes and strain through a sieve into a bowl or another container.
2.
Chop onion, carrots and celery. In remaining oil, cook vegetables until translucent. Add rice, wine and strained crayfish stock. Simmer about 20 minutes. Stir in cream and cognac and puree until creamy. Season with lemon juice, salt and pepper.
3.
In a pan, heat crayfish meat in melted butter until hot. Divide crayfish meat among soup bowls. Ladle bisque into bowls and garnish with herbs and freshly ground multi-colored pepper.
