Crab, mussels and shrimp seafood bisque 

This creamy cream of shellfish from the French kitchen, garnished with shrimp, crab, mussels and fresh tarragon, enchants the palate.

Ingredients

12

Frozen shrimp, to be thawed before use

5 ml of fish broth

400 g of vegetables for soup, e.g. carrot, celery, leek, onion

30 g butter

2 tablespoons of tomato paste

2 ml of dry white wine

1 socket of cayenne pepper

1/2 teaspoon sweet paprika

120 g of pieces of canned crab or cooked shrimps

50 g crème fraîche

200 g of mussels

salt

ground pepper

2 twigs of tarragon

Preparation

Shell the shrimp leaving the tail and remove the intestines. Let the shrimp shells simmer in the comic for approx. 5 minutes, then filter. Dice the vegetables for the soup and sauté in half of the butter for approx. 2 minutes, then add the tomato paste and fry it briefly. Deglaze with white wine and shrimp bottom. Season with cayenne pepper and paprika and let it simmer for 20 minutes. Blend the soup with a hand blender. Add the pieces of crab and let simmer gently for 5 minutes. It incorporates the crème fraîche and regulates salt and pepper. Rinse the mussels under running water and remove byssus. Delete damaged and opened ones. Heat the remaining butter in a pan. Add the mussels and fry them briefly. Put the lid on and continue cooking for approx. 5 minutes, until the mussels have opened. Remove the lid and discard those still closed. Add the shrimp and cook for approx. 3 minutes. Salt and pepper rule. Serve the bisque and garnish with mussels, shrimp and tarragon.