Imported from Instagram

Shellfish Bisque

Name: Shellfish Bisque
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Prawn or shellfish heads and shells; 1 tbsp Neutral oil; 20 g Butter; 1 Carrot (Roughly chopped); 1 Celery stalk (Roughly chopped); 2 Shallots (Roughly chopped); 2 tbsp Tomato paste; 2 Garlic cloves (Crushed); 50 ml Cognac; 150 ml Dry white wine; 750 ml Water; 2 sprigs Fresh thyme; 2 Bay leaves; 100 ml Double cream; Fine salt (To taste; season at the very end)

Recipe by Victor Roussel @victorroussel.chef · Instagram

Imported by K I on SeeMeCook

A deeply flavoured bisque made by caramelising shellfish shells and vegetables, simmering them with herbs, then straining and finishing the reduced stock with cream. The method yields approximately 500 ml.

4 servings60 minFrench

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Ingredients

500 g Prawn or shellfish heads and shells
1 tbsp Neutral oil
20 g Butter
1 Carrot (Roughly chopped)
1 Celery stalk (Roughly chopped)
2 Shallots (Roughly chopped)
2 tbsp Tomato paste
2 Garlic cloves (Crushed)
50 ml Cognac
150 ml Dry white wine
750 ml Water
2 sprigs Fresh thyme
2 Bay leaves
100 ml Double cream
Fine salt (To taste; season at the very end)

Steps

1
Heat the neutral oil in a large saucepan over high heat. Add the shellfish heads and shells, crushing them firmly as they cook to release their flavour. Let them colour well.
2
Add the butter and continue cooking until the shells are deeply caramelised and a good amount of fond has formed on the bottom of the pan.
3
Add the carrot, celery and shallots. Cook for a few minutes, stirring regularly, until softened and beginning to colour.
4
Add the tomato paste and cook briefly, mixing it thoroughly through the shells and vegetables.
5
Add the garlic and cook gently for a short moment without allowing it to colour.
6
Pour in the cognac and carefully flambé. Wait until the flame has completely died down.
7
Add the white wine and reduce until almost dry.
8
Add the water, thyme and bay leaves. Bring to a gentle simmer and cook for approximately 20 minutes.
9
Remove the thyme and bay leaves. Lightly blend the shells and vegetables to extract as much flavour as possible.
10
Pass everything through a fine sieve, pressing firmly to extract all of the liquid.
11
Return the bisque to a clean saucepan and reduce further if necessary until it reaches the desired consistency.
12
Add the cream and emulsify until smooth and glossy.
13
Taste and season with fine salt at the very end, after the reductions.
14
Keep refrigerated and consume within 3 days.

Notes

Makes approximately 500 ml. Refrigerate and consume within 3 days. The source does not specify exact times for caramelising, reducing, or the final consistency reduction.