Ingredients

Ingredients For the bisque

• 1 tbsp olive oil

• 50g/2oz butter

• 2 shallots, peeled and chopped

• 1 fennel bulb, finely chopped

• 1 tbsp plain flour

• 1 tbsp tomato purée

• 500g/1lb 2oz cooked crayfish shells

• 2 tbsp brandy

• 1 litre/1¾ pints fish stock

• 2 bay leaves

• 2 sprigs fresh flatleaf parsley

• salt and freshly ground black pepper

For the risotto

• 1 litre/1¾ pints fish stock

• 25g/1oz butter

• 1 small onion, finely chopped

• 150g/5oz leeks, cut into thick slices

• 250g/9oz arborio risotto rice

• 75ml/3fl oz dry white wine

• 250g/9oz cooked crayfish tails

• 50g/2oz mascarpone

• 50g/2oz parmesan, grated

• salt and freshly ground black pepper

Description

Recipe Uses 1 Tbsp Olive Oil, 50g/2oz Butter, 2 Shallots, Peeled And Chopped, 1 Fennel Bulb, Finely Chopped, 1 Tbsp Plain Flour, 1 Tbsp Tomato Purée,...

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