A bisque is a French soup made of the shells of crustaceans. You can make this bisque with any crustaceans you like, think of lobster, crab, shrimp or crayfish. All the flavour in this shrimp bisque is coming from the crustaceans of brown shrimp. So next time you want to throw them away, think twice!
Add 3 tablespoons of sunflower oil to a bit pot on high heat. When the oil is hot, add the shells of the shrimp and stir well while all the delicious flavour of the shrimp is extracting from the heads and tails.
After 3 minutes, add the onion and leek and cook for 2 minutes. Add the fennel, parsley stalks, bay leaves, carrot and tomato and cook them for another 2 minutes.
Add the tomato puree and and season with some black pepper. Make sure you keep mixing the ingredients well while cooking.
Time for the liquids. Add 2 tbsp of brandy, the wine and fish stock and bring to a boil. Let simmer for 30 minutes.
Grab a small bowl and mix the egg, cream and a splash of brandy until well mixed. Add the creamy mixture to the soup and whisk while you add the mixture.
Serve the soup with 2 tablespoons of brown shrimp per bowl and garnish with fresh parsley. Enjoy!
- sunflower oil
- +- 500 g brown shrimp crustaceans
- 1 big onion, roughly chopped
- 1 leek, white part roughly chopped
- 1/2 fennel, in half rings
- 3 tbsp fresh parsley, stalks and leaves roughly chopped
- 2 bay leaves
- 1/2 carrot, roughly chopped
- 1 tomato, roughly chopped
- 1 tbsp tomato puree
- +- 40 ml brandy/cognac
- 75 ml white wine
- 0,5 l fish stock
- 1 fresh egg
- 15 ml cream
- 100 g brown shrimp, peeled
- black pepper, freshly ground