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Shrimp Bisque

Serves 6

Description/Notes:

Classic soup for that special occasion, very smooth and rich with brandy and cream

Ingredients:
  • 1 lb. (450g) whole shrimps, shelled
  • 1 bay leaf
  • 1 small onion, skinned
  • 1 small carrot, peeeled
  • 2 tablespoons tomato puree
  • sprig of parsley
  • one and a three quarter pints (1 litre) fish stock or water
  • 1 oz. (25g) butter
  • 1 oz. (25g) flour
  • salt and pepper
  • 4 tablespoons single cream
  • 3 tablespoons brandy

    Cooking Instructions:
    1. Dice the carrot and chop the onion
    2. Put the carrot and the onion in the pan, add the bay leaf, parsley, tomato puree and fish stock or water
    3. Bring to the boil and put a lid on the pan and simer for 30 minutes
    4. Sieve the soup to make it smooth and put it back in a rinsed pan
    5. Cream the butter with the flour until evenly blended
    6. Start to add it, in small pieces to the soup
    7. Stir over a moderate heat until boiling
    8. Simmer for 2 minutes, stilll stirring, until the sooup is thick and smooth
    9. Keep a few shrimps back for garnish and stir the rest into the soup
    10. Stir in the brandy and cream, tehn heat gentlyu for one minute
    11. Season with salt and pepper to taste
    12. Put the soup into individual warmed bowls
    13. Float the reserved shrimps in soup and serve hot with crusty bread



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000