The story behind the recipe
Crayfish soup is described in Polish cookbooks from the 19th and early 20th centuries. Its character was built by butter heated with crushed shells, rather than just adding meat to a regular broth. Old recipes also feature stuffed shells served on a plate. The ministerial list of traditional products documents the regional presence of this dish.
We prepare a home version of this technique, starting with whole, already cooked crayfish from legal food sales. We do not use crayfish caught independently. The most attention is required for cleaning the shells, extracting the aroma, and very carefully filtering out hard fragments. The shells are a vessel for the filling, not an edible part.
Ingredients
Crayfish
- 1.2 kg whole cooked crayfish (food product; weight including shells)
Soup
- 1.5 l vegetable broth (unsalted)
Crayfish Butter
- 80 g butter
Soup
- 100 g onion (finely chopped)
- 150 ml 18% cream
- 15 g dill (5 g for the filling, 10 g for serving)
Filling
- 30 g breadcrumbs
- 1 pc egg
- 20 g butter (soft)
Soup
- salt and white pepper (to taste; purchased crayfish may already be salted)
Method, step by step
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If you are using frozen crayfish, thaw them in a closed container in the refrigerator according to the label. Discard any product with an unusual smell. Prepare a bowl for the meat, shells, and a separate container for waste.
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Remove the meat from the tails and claws of the cooked crayfish. Remove the dark intestine from the tails if it remains. Set the meat aside in the refrigerator, reserving about 50 g for the filling; you will use the rest in the soup.
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Keep 6–8 large, whole body shells for stuffing. Remove the gills and any remaining entrails, wash and dry them. For the broth, select only cleaned hard shells; discard all soft waste.
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Crush the cleaned shells for the butter using a pestle in a strong bag or in a mortar, protecting against splashes. Do not grind them on an open countertop to avoid sharp fragments getting into other products.
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In a thick pot, melt 80 g of butter. Add the onion and sauté until translucent, then add the crushed shells. Heat gently for about 10 minutes, stirring, until the fat takes on an orange-red color. Do not burn the butter.
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Pour in hot vegetable broth and simmer very gently for 25 minutes. Do not blend the soup with the shells. Meanwhile, preheat the oven to 180°C and prepare a small baking dish for the stuffed shells.
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Strain the liquid through a fine sieve lined with dense food-grade gauze. Carefully press with a spoon, without tearing the gauze. Then strain again through a clean filter into a clean pot. Check for hard fragments in the broth; discard any shell remnants.
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Keep the strained broth on low heat. If it has reduced significantly, add hot water to bring it back to about 1.3–1.5 liters. Taste and carefully season: the crayfish and prepared broth may already contain salt.
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Finely chop the reserved 50 g of crayfish meat. Combine it with the soft butter, breadcrumbs, egg, and 5 g of chopped dill. Season with a pinch of white pepper. Set aside for 5 minutes to allow the breadcrumbs to absorb moisture.
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Fill the cleaned whole shells with the filling, without packing it too tightly. Arrange them securely in a small baking dish. If the shells are damaged or not cleaned securely, divide the filling into small greased molds.
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Bake the stuffed shells or molds at 180°C for approximately 15–20 minutes. Check with a thin probe for at least 74°C in the center of the largest portion. The time depends on the thickness of the filling; bake longer if necessary.
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Transfer the cream to a bowl and mix it with a few tablespoons of hot, strained broth, adding them gradually. This will gently raise the temperature and limit curdling.
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Add the remaining crayfish meat to the broth shortly before serving. Heat until hot; when reheating cooled ingredients, check for 74°C. Do not cook for long, as the tails will become tough.
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Reduce the heat and slowly pour in the tempered cream, stirring. Season with salt and white pepper. Heat gently, without vigorous boiling. The surface should have a warm orange color from the crayfish butter.
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Ladle into warmed plates. Place a baked portion of filling in each and sprinkle with the remaining dill. When serving in shells, clearly warn that the shells are not edible and should be removed after eating the filling.
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Transfer any leftover soup to a shallow container and cool quickly, no later than within two hours. Do not store it with sharp shells inside. Place in the refrigerator and consume the next day.
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