Detailed step-by-step description of how to cook the dish "Seafood bisque". Try it by all means
- Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).
- Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
- Discard the prawn heads. Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
- Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
- To make the garlic baguette, preheat grill on medium-high. Combine the Dairy Soft, garlic, salt and pepper in a small bowl. Spread the mixture thinly over the baguette slices. Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.
- Meanwhile, bring bisque to a simmer over medium heat and add prawns, scallops and salmon pieces. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately accompanied by the garlic baguette.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set