Seafood bisque | Women's Weekly Food
A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 kilograms uncooked king prawns
- 2 tablespoons olive oil
- 1 brown onion, chopped coarsely
- 2 cloves garlic, crushed
- 1 carrot, chopped
- 1 celery stalk, chopped
- 6 sprigs fresh thyme
- 1/4 cup loosely packed fresh flat-leaf parsley, chopped
- 2 tablespoons tomato paste
- 2 litres (8 cups) water
- 1/2 cup (125ml) dry white wine
- 800 grams firm white fish fillets, skinned
- 400 grams canned crushed tomato
- 3 potatoes, chopped
- 1/2 cup (120g) crème fraîche
- 2 tablespoons fresh flat-leaf parsley, chopped, extra
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