Seafood bisque

Recipes / Soups

Detailed step-by-step description of how to cook the dish "Seafood bisque". Try it by all means

Recipe «Seafood bisque» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 8 large green prawns, peeled, deveined, heads and shells reserved, 1 brown onion, finely chopped, 1 small carrot, finely chopped, 1 celery stick, finely chopped , 3 large garlic cloves, chopped, 1 bay leaf, 1L water , 80ml dry white wine, 55g medium-grain rice, 1 50g sachet tomato paste, Pinch of saffron threads, 375ml water, extra, Salt flakes and freshly ground black pepper, 8 Tasmanian scallops, deveined, 1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces.

Ingredients:

  • 1 tbsp olive oil 
  • 8 large green prawns, peeled, deveined, heads and shells reserved 
  • 1 brown onion, finely chopped 
  • 1 small carrot, finely chopped 
  • 1 celery stick, finely chopped 
  • 3 large garlic cloves, chopped 
  • 1 bay leaf 
  • 1L water 
  • 80ml dry white wine 
  • 55g medium-grain rice 
  • 1 50g sachet tomato paste 
  • Pinch of saffron threads 
  • 375ml water, extra 
  • Salt flakes and freshly ground black pepper 
  • 8 Tasmanian scallops, deveined 
  • 1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces 
  • 4 sprigs fresh thyme, leaves picked 
  • 20g light Dairy Soft 
  • 2 large garlic cloves, crushed 
  • Salt and freshly ground black pepper, to season 

Instructions

  1. 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).
  2. Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
  3. 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.
  4. 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.
  5. 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.
  6. 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.