Mixed Seafood Bisque
Mixed Seafood Bisque



  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 chopped onion
  • 1 celery stalk, chopped
  • 2 tbsp flour
  • ½ tbsp cayenne pepper
  • 2 tsp paprika
  • 1 tbsp tomato puree
  • 1 litre fish stock
  • 250ml white wine
  • 400g shelled prawns
  • 1kg mixed seafood and white fish
  • 3 tsp lemon juice
  • 100ml cream
  • Parsley and crusty bread, to serve
  • Cook the onion and celery in the butter and oil in a saucepan for a few mins to soften. Add the flour, cayenne and paprika, and cook for 2 mins more, then stir in the tomato puree and cook for another minute. Gradually add the stock, then simmer on low for 5 mins. Blend in batches, and return to the pan.
  • In a separate pan, simmer the wine and 250ml of water. Add the seafood and prawns, cover and simmer for 5 mins. Strain the seafood, discarding the liquid. Gently reheat the soup and add the cooked seafood, lemon juice and cream. Stir to combine. Serve in bowls with a scattering of parsley and plenty of crusty bread.
40 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box