Mixed Seafood Bisque

Charmaine Lu -
  • 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