Pescatarian Crayfish Bisque Recipe

About this recipe

A rich and flavorful crayfish bisque, perfect for a comforting dinner. This pescatarian-friendly dish is packed with aromatic vegetables and tender crayfish tails, simmered to perfection.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 400 g Zehrat Safa Tomato Paste, 4
• 220 g Organically Grown Lemon (Limbu)
• 5 ltr Saffola Sunflower And Rice Bran Blended Cooking Oil - Free 1 L Pouch
• 1 Unit Cj Korean Pancake Flour Mix

Instructions

1. 1. Heat 1 cup of oil in a large pot over medium heat. Gradually whisk in 1 cup of flour to create a roux, stirring constantly until it turns a very dark brown, about 10-12 minutes.
2. 2. Add 6 finely chopped sambar onions, 8 diced celery stalks, 2 diced bell peppers, and 6 minced garlic cloves to the roux. Cook for 5-7 minutes until the vegetables soften.
3. 3. Stir in 2 tablespoons of tomato paste and mix well to combine.
4. 4. Add 2 quarts of water to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
5. 5. Simmer the mixture for an additional 10 minutes until the flavors meld together.
6. 6. Optional: Add a few slices of lemon to the pot during the last 5 minutes of cooking for a bright, citrusy finish.
7. 7. Serve the bisque hot.