Shellfish Bisque

Name: Shellfish Bisque
Yield: Makes 1 litre
Ingredients: 1 stick celery, roughly chopped; 1 leek, roughly chopped; 1 large white onion, peeled and roughly chopped; 500 g shellfish carcasses; 1 bulb fennel, roughly chopped; 100 ml rapeseed oil; 2 tblsp tomato purée; 75 g risotto rice; 75 ml white wine; a good splash of cognac; 600 ml fish stock; 2 bay leaves; handful of parsley stalks; 150 ml crème fraîche

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

I’m a great believer in not wasting food and this can be achieved easily with any fish because you can use the bones to make a fish stock. With lobster and langoustines, if you only need the meat, you can use the shells to make a bisque that can be used in making a great soup or a sauce.

Ingredients

500 g shellfish carcasses
1 large white onion, peeled and roughly chopped
1 leek,

Pescatarian
Gluten-free
Soup

Method

Pre-heat the oven to 190°C/gas mark 5.

Place the shellfish carcasses and vegetables in a large roasting tray, cover with the oil and roast at 190°C/gas mark 5 for about