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Prawn - Bisque
A creamy soup of French origin
Ingredients
| 1 packet(s) | dried shrimp, approximately 50 g |
| 1 pinch(es) | saffron threads |
| 2 tbsp | olive oil |
| 2 large | spring onions, finely chopped |
| 2 clove(s) | garlic, minced |
| 1 kg | prawn, whole, raw or cooked; alternatively one packet dried shrimp extra |
| 1 l | fish stock |
| 1 | bay feaf |
| 2 tbsp | harissa (hot red pepper paste), alternatively red pepper |
| 1 kg | fish fillets, e.g. redfish |
| lemon juice, to taste | |
| sea salt, to taste |
Method
Preparation time: ca. 1 hr / Grade of difficulty: tricky / Calories per portion: n/a
Place the dry shrimp with the saffron in a bowl with boiling water and set aside until the shrimp are softened.
Heat the oil in a large cast-iron saucepan and sauté the chopped spring onions until soft and lucent. Then sauté the garlic and the prawns with their shells until they unfold their aroma. Deglaze with fish broth and add the bay leaf and the shrimp and saffron with their liquid. Bring to a boil and simmer for 5 minutes. Add the harissa and the fish and simmer for another 5 minutes.
Remove the bay leaf and strain the soup through a sieve into a bowl. Transfer the firm ingredients including the prawn shells into the blender with 2 ladle of soup and purée until smooth. Strain through a fine sieve into a saucepan and brush as much as possible through the sieve. Return the remains into the blender and add some soup again. Purée once more and then brush through the sieve. Repeat this procedure until all the broth is gone into the blender and through the sieve. The more you repeat it, the better is the flavour.
Discard the remains from the sieve.
Reheat the soup again. Season to taste with lemon juice and salt and serve with toasted baguette and Rouille, if desired.
Heat the oil in a large cast-iron saucepan and sauté the chopped spring onions until soft and lucent. Then sauté the garlic and the prawns with their shells until they unfold their aroma. Deglaze with fish broth and add the bay leaf and the shrimp and saffron with their liquid. Bring to a boil and simmer for 5 minutes. Add the harissa and the fish and simmer for another 5 minutes.
Remove the bay leaf and strain the soup through a sieve into a bowl. Transfer the firm ingredients including the prawn shells into the blender with 2 ladle of soup and purée until smooth. Strain through a fine sieve into a saucepan and brush as much as possible through the sieve. Return the remains into the blender and add some soup again. Purée once more and then brush through the sieve. Repeat this procedure until all the broth is gone into the blender and through the sieve. The more you repeat it, the better is the flavour.
Discard the remains from the sieve.
Reheat the soup again. Season to taste with lemon juice and salt and serve with toasted baguette and Rouille, if desired.
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