Bisque de Cribiches

==Description==
==Ingredients==
* 4 	tb 	butter, unsalted
* 2 lb 	Crayfish; cleaned, shelled
* 1 	ea 	onions; chopped fine
* 2 	ea 	garlic cloves; chopped
* 1 	ea 	fennel sprig; (optional)
* 1 	sm 	pepper, hot; left whole
* 4 	c 	water
* 1 	c 	milk, coconut
* 2 	ea 	egg yolks
*		salt; to taste
==Directions==
# Heat butter in heavy saucepan and add Crayfish, Onion and garlic. Saute over medium heat until the Crayfish have changed color, about 5 minutes.
# Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper.
# Remove the Crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock. Return the pureed Crayfish to the saucepan, add the coconut milk and heat through.
# Beat the eggs yolks with a little of the soup and stir into the saucepan.
# Cook over low heat, stirring constantly, until the soup is lightly thickened.
# The Crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.
Category:Chile pepper Recipes
Category:Coconut Recipes
Category:Coconut milk Recipes
Category:Crayfish Recipes
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Martiniquais Recipes
Category:Martiniquais Soups
Category:Recipes that need photos