The shellfish bisque or shrimp bisque is a rich and flavorful broth made using SHELLFISH scraps, also known as fish stock.
Once prepared, I recommend storing it in freezer containers to make ice cubes and use them to enhance a risotto, a special fish sauce.
The aroma of the shellfish bisque is extraordinarily intense, and the recipe is quite simple as it only involves placing shellfish heads and shells with a few other ingredients in a saucepan and allowing them to slowly release their fragrances and flavors, thickening into a delicious fluid cream!
The fish stock or shrimp or shellfish bisque is also an excellent way to avoid wasting what is usually quickly discarded in the kitchen.
Here is the shellfish bisque recipe which I have included after the recipe photo and the detailed ingredients for home preparation.
Besides shrimp, we can use prawns, lobsters, langoustines, and lobsters for the preparation of the BISQUE!
THE BISQUE will be perfect for ravioli, risottos, and to enhance all seafood dishes!
If you love seafood starters, here are some interesting recipes…..
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: French
Ingredients for SHELLFISH BISQUE RECIPE
- 14 oz shellfish (scraps heads shells)
- 5 cherry tomatoes
- 1 shallot
- 1 carrot
- 4.6 oz wine (dry white)
- to taste celery
- to taste water
- to taste parsley
Tools for SHELLFISH BISQUE RECIPE
#ADV
- Strainers
- Mixer
- High-sided casseroles
- Strainers
FOR THE PREPARATION OF THE SHELLFISH BISQUE RECIPE
1) To prepare the SHELLFISH BISQUE, shell the “FISH” and remove the shell, head, legs, eyes, and intestines.
2) Peel the shallot, clean the carrot and celery, and cut them into large pieces. Place them in a saucepan with a drizzle of extra virgin olive oil and sauté over medium-high heat, adding the cherry tomatoes.
3) Then add all the shellfish scraps and the washed and randomly chopped parsley including the stem (everything will be blended and strained later).
4) Let everything sauté for at least a couple of minutes, trying to crush the shellfish scraps well to release all the juices and aromas into the stock.
5) Now pour in the dry white wine and let the alcohol evaporate over high heat.
6) Now add water and some ice cubes* to cover the shrimp, langoustine scraps, and everything used to make the fish bisque.
7) Then continue cooking, covering with a lid, and letting this mixture simmer slowly for about 40/45 minutes.
8) After the time has passed, blend everything with an immersion blender and then strain the liquid to obtain the shellfish bisque!
Bon appétit!
Annalisa* The ice, giving the preparation a thermal shock, helps to release the juices that will make the bisque …fragrant and thick! We can use only ice or do half and half, total water and total ice!
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Annalisa says…
We store shellfish bisque in ice cube trays for up to 1 month in the freezer.
