• 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


    • 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



    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.


    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.