Seafood bisque

Seafood bisque

Recipe and styling by Sarah Dall
Photograph by Henk Hattingh

Seafood bisque

Serves: Serves 4 as a starter, 2 as a main
Cooking Time: 1 hr

Ingredients

  • 1 tbsp olive oil
  • 10 large prawns, peeled (reserve the shells) and deveined
  • 1 onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 bay leaf
  • 1L (4 cups) water
  • 125ml (½ cup) dry white wine
  • 60g basmati rice
  • 150g tomato paste
  • pinch saffron threads
  • 375ml (1½ cups) fish stock
  • 10 mussels
  • 100g salmon/trout, cut into cubes
  • salt and freshly ground black pepper, to taste
  • 4 sesame seed buns, insides removed

Instructions

1

Heat the olive oil in a medium-size casserole and fry the prawn shells over medium heat, 5 minutes. Add the onion, carrot, celery and garlic and fry until the onions are soft and cooked through, 5 minutes. Add the bay leaf, water, wine, rice, tomato paste and saffron, and bring to a boil. Reduce the heat and allow to simmer gently until the rice has cooked through, 15 minutes.

2

Place the mixture in a blender and blitz until smooth. Strain and return to the pot. Add the fish stock, mussels, prawns and salmon or trout and poach, 5 minutes. Season to taste and serve in the hollowed-out bread rolls.

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