A great way to use your prawn’s shells! You may do the bisque with prawn’s shells, blue crab, or lobster shells. After enjoying this fantastic soup, you will never want to throw away prawns shells again.
Prep Time20 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Soup
Cuisine: French
Keyword: Prawn Bisque
Servings: 6
Ingredients
1.5poundprawns shells with heads
2mediumshallots,minced
22 tablespoonsolive oil
0.25cupCognac,or Brandy
0.5cupwhite wine,dry
2cupsMirepoix1 carrot, ½ onions,1 celery stalk cut into 1.2 inch pieces
4clovesgarlic,crushed
6parsley sprigs
3bay leaves
0.5cuptomato paste
8cupsfish stock
Salt and white pepper,to taste
2tablespoonsunsalted butter
0.5cupheavy cream
22 tablespoons chives,minced
0.25 cup(s) of flour + 1/4 cup of butter,kneaded together
GARNISH
4slicessandwich bread slices, cut into ¼ inch cubes (0.5 mm)
Instructions
Cook the bisque:
In a casserole, heat the oil, add the Mirepoix, garlic, parsley, shallots, shells, and bay leaves to the pan, and cook over medium heat for about 10 minutes. Add the cognac and ignite, let the alcohol burn. Add tomato paste, wine, fish stock, and simmer very slowly for 45 minutes.
Thicken the bisque:
Knead together the soft butter and flour to make a "beurre manié". Place some of the hot liquid in a bowl, and beat in the butter and flour paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer for another 15 minutes.
Strain the bisque:
Strain the bisque through a fine strainer, using the ladle to pound the solids, extract every last bit of liquid. Return to the pan, and bring to boil. Add cream and adjust seasoning and consistency.