The shellfish bisque or shrimp bisque is an intense and flavorful broth made using the scraps from SHELLFISH and is also known as fish stock.
Once prepared, my advice is to store it in freezer containers to make ice cubes and then use it to enhance a risotto, a special fish sauce.
The aroma of the shellfish bisque is wonderfully intense, and the recipe is very simple because it involves just putting the heads and shells of the shellfish with a few other ingredients in a saucepan and letting them slowly release their flavors and aromas, thickening into a deliciously fluid cream.
The shrimp or shellfish stock or bisque is also a great way to avoid wasting what is usually quickly discarded in the kitchen.
But here is the fish bisque recipe that I have included after the recipe photo and the detailed ingredients for home preparation.
In addition to shrimp, we can use prawns, lobsters, scampi, and lobsters for the bisque!
The BISQUE will be perfect for ravioli, risottos, and to flavor all seafood dishes!
If you love seafood dishes, here are some interesting recipes…..
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: French
Ingredients 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 SHELLFISH BISQUE RECIPE
#ADV
- Strainers
- Mixers
- High-sided Saucepan
- Strainers
FOR THE PREPARATION OF THE SHELLFISH BISQUE RECIPE
1) To prepare the SHELLFISH BISQUE, shell the “FISH” and remove the shell, head, legs, as well as eyes and intestines.
2) I peel the shallot, clean the carrot and celery, and chunk them into a saucepan with a drizzle of extra virgin olive oil and let them sauté over medium-high heat, then adding the cherry tomatoes.
3) I then add to the vegetable sauté all the shellfish scraps, including the parsley stem, washed and randomly chopped (since everything will be blended and passed through a strainer).
4) I let it sauté for at least a couple of minutes, trying to crush the shellfish remnants well to release all the juices and aromas into the stock.
5) Now I pour the dry white wine and let the alcohol evaporate over high heat.
6) I now add water and some ice cubes* until the shrimp scampi shells and everything used to make the fish bisque are covered.
7) I then continue cooking, covering the pot and letting this concoction simmer for about 40/45 minutes.
8) After this time, I blend everything with an immersion blender and then filter the liquid mixture to obtain the shellfish bisque!
Enjoy your meal!
Annalisa* The ice, giving the preparation a thermal shock, helps release the juices that will make the bisque … fragrant and thick! We can use just ice or do half and half, equal amounts of water and ice!
Annalisa says…
Store the shellfish bisque in ice cube containers for up to 1 month in the freezer.
