A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and delicious too. - Jen
Serves 6 - 8
2 lbs Prawn or Lobster shells
2 Carrots (sliced)
2 Onions (sliced)
3 Celery Stalks (sliced)
1 Leek (sliced, rinsed and drained)
1 Garlic clove
1 Bay Leaf
1 Small Parsley bunch
3-4 Black Peppercorns
8 cups Cold Water
- Preheat Oven to 450F
- Place shells on a parchment lined baking sheet. Roast shells in the oven. (Prawn shells for 20 mins, and Lobster shells for 40 mins).
- Remove shells from oven. Crush shells with a meat hammer or rolling pin.
- Combine all ingredients in a large stock pot. Bring to a boil, and simmer for 45 mins.
- Strain stock through a fine mesh strainer. Check flavor of the stock. If the stock needs more flavor, put the strained stock back on the heat and reduce for 10 mins.
- Let stock cool to room temperature. Then refrigerate or freeze.
* I would recommend making the shellfish stock the day before you want to make the soup.
Making the Prawn Bisque:
1 L Prawn Stock*
6-8 Prawns (peeled and deveined)
1/4 cup Butter
3 Onions (peeled and diced)
2 Carrot (peeled and diced)
2 Celery Stalks (diced)
1 Garlic clove (minced)
1 Yam (peeled and diced)
100 ml Brandy or Sherry
2 Tbsp Tomato paste
250 ml Whipping Cream
Salt and Pepper to taste
- In a large pot, melt the butter and saute the onion, carrot and celery. (5 mins)
- Then add the garlic, yam and tomato paste. Saute for another 4-5 mins.
- Deglaze the pot with the brandy or sherry.
- Add the 1 L shellfish stock. Bring to a boil and simmer for 1 hour.
- Then add the cream and continue simmering for another 10-15 mins.
- Remove bisque from heat and let cool slightly. Puree bisque in a blender, and strain through a strainer. Check seasoning of soup. Add salt, pepper or a touch more brandy/ sherry if necessary.
- To serve, heat bisque over medium heat. Bring to a gentle boil, stirring occasionally.
- Poach the reserved prawns in the bisque for 2-3 mins until they are just cooked.
- Ladle soup into bowls, and garnish with a cooked prawn into each bowl