Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 4 cups of fish stock
- 1 cup of heavy cream
- 1/4 cup of brandy
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the tomato paste and stir until combined.
3. Add the prawns and cook until they turn pink, about 3-4 minutes.
4. Remove the prawns from the pot and set them aside.
5. Add the fish stock to the pot and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth.
7. Return the soup to the pot and add the heavy cream and brandy. Stir until combined.
8. Add the prawns back to the pot and let them heat through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 22g
Carbohydrates: 10g
Fiber: 1g
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Vegetable stock can be substituted for fish stock
- Brandy can be substituted for white wine
Variations:
- Add diced potatoes for a heartier soup
- Add a pinch of cayenne pepper for a spicy kick
- Use coconut milk instead of heavy cream for a dairy-free version
Tips and tricks:
- Be sure to devein the prawns before cooking them
- Use fresh prawns for the best flavor
- Don't overcook the prawns, as they can become tough
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Garlic bread, Caesar salad
Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out.
Food safety advice:
Be sure to cook the prawns until they are pink and opaque to avoid any risk of foodborne illness.
Food history:
Bisque is a French soup traditionally made with seafood, cream, and wine.
Flavor profiles:
Creamy, rich, and slightly sweet
Serving suggestions:
Serve as a starter or a main course.
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