The bisque is a French-origin preparation made only from shellfish scraps, with heads and shells accompanied by flavors like carrot, celery, and onion. This sauce has a very intense flavor and is mainly used to flavor other fish dishes, but it can also be used as a soup. It is very similar to the preparation of fumet; the difference lies in the consistency, with bisque being thicker and creamier, while fumet is more liquid. Enjoy this valuable and tasty recipe! Some ideas for seafood dishes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: French
Ingredients for the Bisque
- prawn shells and heads
- 1 carrot
- 1 stalk celery
- 1 onion
- olive oil q.b
- 3.5 oz butter
- salt
- ice (half the quantity of water)
- water (enough to cover all ingredients)
Tools
- Sieve
- Immersion Blender
Steps
Start by cleaning the shellfish and vegetables.
Chop the vegetables into pieces and in a pan add enough olive oil to cover the bottom and the butter, heat, and add the vegetables. Cook until they become soft.
Once the vegetables are soft enough, add the shellfish heads and shells, and salt.
Saute, stirring occasionally to avoid sticking to the bottom. Once the scraps have browned slightly, add the water.
Along with the water, add the ice. If you prefer, you can add ice in twice the weight of the scraps. Cover and cook until the water has nearly evaporated and reached the bottom. It will take about 30 minutes.
After cooking, blend everything.
Pass it through a sieve, pressing with a spoon, ensuring the mesh is fine enough.
Tip
You can store the bisque in the fridge for up to 2 days. Alternatively, you can freeze it in small containers to keep it ready.
