Seafood bisque – Food & Home Magazine

Ingredients

• 1 tbsp olive oil
• 10 large prawns, peeled (reserve the shells) and deveined
• 1 onion, peeled and finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 bay leaf
• 1L (4 cups) water
• 125ml (½ cup) dry white wine
• 60g basmati rice
• 150g tomato paste
• pinch saffron threads
• 375ml (1½ cups) fish stock
• 10 mussels
• 100g salmon/trout, cut into cubes
• salt and freshly ground black pepper, to taste
• 4 sesame seed buns, insides removed