Crawfish Bisque(Servings: 8)

• 2 lb. crawfish
• 1/2 lb. whitefish
• 3 whole carrots
• 1 rib celery
• 1 bunch parsley
• 1 whole leek
• 2 cloves garlic
• 3 whole tomatoes
• 2 tsp. rice
• 1 tsp. tomato paste
• 1 part thyme to taste
• 1 part bay leaf to taste
• 1 part salt and pepper to taste
• 1 stick butter
• 1/4 pt. heavy cream
• 4 oz. white wine (dry)

1. Peel, wash and cut vegetables.
2. Saute slightly the vegetables and the spices.
3. Add the crawfish and flambe with cognac.
4. Add white wine and cook until liquid is reduced.
5. Add water, whitefish and rice.
6. Let cook 30 minutes.
7. Remove a few crawfish; peel and leave the tails.
8. Set aside for garnish.
9. Strain through a China cap (small hole strainer).
10. Add the cream and butter to sauce. Garnish with crawfish tails.

crawfish, whitefish, carrots, celery, parsley, leek, garlic, tomatoes, rice, tomato paste, thyme, bay leaf, salt, butter, heavy cream, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992833 (may not work)