Seafood bisque

Seafood bisque

Bisque de fruits de mer

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon olive oil
8 large raw prawns, peeled and deveined, heads and shells reserved
1 salmon head
1 brown onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
3 large garlic cloves, chopped
1 bay leaf
80ml dry white wine
2 tablespoons tomato paste
pinch saffron threads

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the reserved prawn heads, prawn shells and salmon head. Cook, stirring, for 4–5 minutes, or until the shells are browned. Add the onion, carrot, celery, garlic and bay leaf. Cook, stirring frequently, for 5 minutes, or until the onion is soft.
  2. Discard the prawn heads and salmon head, but reserve the prawn shells. Add the wine, tomato paste, saffron and 1 litre water and bring to the boil over medium–high heat. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, or until the vegetables are tender. Set aside to cool for 10 minutes.
  3. Transfer the mixture to a blender (including the prawn shells) and blend until very smooth. Strain through a coarse sieve, into a clean saucepan. Stir in another 375 ml water, then season to taste with sea salt and freshly ground black pepper.
  4. Store any leftover bisque in an airtight container in the fridge for up to 2 days, or the freezer for up to 2 weeks.
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