Crab and shrimp seafood bisque😍
This creamy French shellfish soup, garnished with shrimp, crab meat, mussels and fresh tarragon, enchants the palate. Among the finest cooking bases there is undoubtedly the bisque, a reduced broth of shellfish that can be used as a base for an elegant soup or as a concentrated condiment for sauces with all the flavor of the sea. The beauty is that it is prepared with heads and shells that, surprisingly, contain juices and moods rich in taste and practically come off... at no cost!
Ingredients
12 frozen prawns, to be thawed before use5 ml fish stock400 g vegetables for soup, e.g. carrot, celery, leek, onion30 g butter2 tbsp tomato paste2 ml dry white wine1 socket cayenne pepper1/2 tsp sweet paprika120 g pieces of canned crab or cooked shrimp50 g crème fraîche200 g musselssaltground pepper2 sprigs tarragon
Preparation
Peel the prawns leaving the tail and remove the intestines. Let the shrimp shells simmer in the stock for approx. 5 minutes, then filter. Dice the vegetables for the soup and sauté them in half the butter for approx. 2 minutes, then add the tomato paste and fry briefly. Deglaze with the white wine and the prawn stock. Season with cayenne pepper and paprika and simmer for 20 minutes. Blend the soup with a hand blender. Stir in the crab pieces and let it simmer gently for 5 minutes. Stir in the crème fraîche and season with salt and pepper. Rinse the mussels under running water and remove the byssus. Delete the damaged ones and the open 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 the ones that are still closed. Add the prawns and cook for approx. 3 minutes. Season with salt and pepper. Serve the bisque and garnish with the mussels, prawns and tarragon.
This creamy French shellfish soup, garnished with shrimp, crab meat, mussels and fresh tarragon, enchants the palate. Among the finest cooking bases there is undoubtedly the bisque, a reduced broth of shellfish that can be used as a base for an elegant soup or as a concentrated condiment for sauces with all the flavor of the sea. The beauty is that it is prepared with heads and shells that, surprisingly, contain juices and moods rich in taste and practically come off... at no cost!
Ingredients
12 frozen prawns, to be thawed before use
5 ml fish stock
400 g vegetables for soup, e.g. carrot, celery, leek, onion
30 g butter
2 tbsp tomato paste
2 ml dry white wine
1 socket cayenne pepper
1/2 tsp sweet paprika
120 g pieces of canned crab or cooked shrimp
50 g crème fraîche
200 g mussels
salt
ground pepper
2 sprigs tarragon
Preparation
Peel the prawns leaving the tail and remove the intestines. Let the shrimp shells simmer in the stock for approx. 5 minutes, then filter. Dice the vegetables for the soup and sauté them in half the butter for approx. 2 minutes, then add the tomato paste and fry briefly. Deglaze with the white wine and the prawn stock. Season with cayenne pepper and paprika and simmer for 20 minutes. Blend the soup with a hand blender. Stir in the crab pieces and let it simmer gently for 5 minutes. Stir in the crème fraîche and season with salt and pepper. Rinse the mussels under running water and remove the byssus. Delete the damaged ones and the open 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 the ones that are still closed. Add the prawns and cook for approx. 3 minutes. Season with salt and pepper. Serve the bisque and garnish with the mussels, prawns and tarragon.
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