Shellfish bisque
- Serves:
- 4-6
- Share
Ingredients
300 or so shellfish shells, broken into pieces
1tbsp vegetable oil
1 small onion, peeled and roughly chopped
1 small leek, trimmed and roughly chopped
4 garlic cloves, peeled and roughly chopped
1tsp fennel seeds
A few sprigs of thyme
1 bay leaf
40g butter
2tbsp tomato purée
3tbsp flour
1 glass of white wine
1.5 litres fish stock, or a couple of good fish-stock cubes in 1.5 litres of hot water hot water
100ml double cream
Salt and freshly ground white pepper
1tbsp vegetable oil
1 small onion, peeled and roughly chopped
1 small leek, trimmed and roughly chopped
4 garlic cloves, peeled and roughly chopped
1tsp fennel seeds
A few sprigs of thyme
1 bay leaf
40g butter
2tbsp tomato purée
3tbsp flour
1 glass of white wine
1.5 litres fish stock, or a couple of good fish-stock cubes in 1.5 litres of hot water hot water
100ml double cream
Salt and freshly ground white pepper
Method
Heat the vegetable oil in a large heavy-based saucepan and fry the shells over a high heat for about 5 minutes, stirring every so often until they begin to colour.
Add the onion, leek, garlic, fennel seeds, thyme and bay leaf, and continue cooking for another 5 minutes or so, until the vegetables begin to colour.
Add the butter and stir well, then add the tomato purée and flour, stir well and cook for a minute or so over a low heat.
Add the white wine, then slowly add the fish stock, stirring to avoid any lumps. Bring to the boil, season with salt and pepper, and simmer for 1 hour.
Drain the soup, shells and all, in a colander over a bowl, stirring the shells so that any small pieces go into
the liquid. Remove about one-third of the softer shells (not the very hard claw andmain shell) and put them in with the liquid - discard the rest.
Blend the shells and liquid in a liquidiser or strong food processor until smooth, then strain through a fine-meshed sieve.
Return to a clean pan, season with a little salt and pepper, if necessary, and bring to the boil. To serve add the cream, adjust the seasoning again, if necessary, and stir well.
Mark Hix