Shellfish Bisque
By Le Creuset
Images
Ingredients
- 1 pound shrimp with shells, deveined
- 1½ teaspoons olive oil
- 1 shallot, finely chopped
- 1 small leek, white and tender green parts only, cut into small dice
- 2 garlic cloves, finely chopped
- 2 tablespoons dry sherry
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups shellfish stock
- 2 cups heavy cream, warmed
- Kosher salt
- Freshly ground black pepper
- Garnish:
- Coarsely chopped fresh parsley and a drizzle of dry sherry (optional)
Procedure
Bisque de fruits de mer is so rich that each spoonful reminds us that this is a real treat that we can’t get away with too often. There is a lot of cream in this recipe, but its addition and a little sherry distinguish bisque from other seafood soups.
Be sure to purchase shrimp with their shells because the shells add tremendous flavor to the soup, especially when using quick-and-easy store-bought seafood stock. Some old recipes for bisque go so far as to pulverize the shells and stir them into the simmering soup, but in this recipe they are left whole and strained out after they work their magic.
Peel the shrimp and reserve the shells.
In a large saucepan over medium-high heat, warm the oil. Stir in the shallot and leek and cook until tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze the pot with the sherry, stirring to loosen the fond from the bottom of the pot. Stir in the tomato paste and cook, stirring constantly, until fragrant and one shade darker in color, about 1 minute. Sprinkle in the flour and cook, stirring constantly, 2 minutes. Do not let the flour brown.
Whisk in the stock. Bring to a simmer and let cook until the liquid is reduced by half, about 30 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the solids, then return the liquid to the pan and bring to a simmer. Whisk in the warm cream and sherry (if using).
Stir in the shrimp and simmer until the shrimp are opaque, about 5 minutes. Season with salt and pepper. Serve hot garnished with parsley and a drizzle of sherry, if using.
Be sure to purchase shrimp with their shells because the shells add tremendous flavor to the soup, especially when using quick-and-easy store-bought seafood stock. Some old recipes for bisque go so far as to pulverize the shells and stir them into the simmering soup, but in this recipe they are left whole and strained out after they work their magic.
Peel the shrimp and reserve the shells.
In a large saucepan over medium-high heat, warm the oil. Stir in the shallot and leek and cook until tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze the pot with the sherry, stirring to loosen the fond from the bottom of the pot. Stir in the tomato paste and cook, stirring constantly, until fragrant and one shade darker in color, about 1 minute. Sprinkle in the flour and cook, stirring constantly, 2 minutes. Do not let the flour brown.
Whisk in the stock. Bring to a simmer and let cook until the liquid is reduced by half, about 30 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the solids, then return the liquid to the pan and bring to a simmer. Whisk in the warm cream and sherry (if using).
Stir in the shrimp and simmer until the shrimp are opaque, about 5 minutes. Season with salt and pepper. Serve hot garnished with parsley and a drizzle of sherry, if using.
Shellfish Bisque
By Le Creuset
Ingredients
- 1 pound shrimp with shells, deveined
- 1½ teaspoons olive oil
- 1 shallot, finely chopped
- 1 small leek, white and tender green parts only, cut into small dice
- 2 garlic cloves, finely chopped
- 2 tablespoons dry sherry
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups shellfish stock
- 2 cups heavy cream, warmed
- Kosher salt
- Freshly ground black pepper
- Garnish:
- Coarsely chopped fresh parsley and a drizzle of dry sherry (optional)
Procedure
Bisque de fruits de mer is so rich that each spoonful reminds us that this is a real treat that we can’t get away with too often. There is a lot of cream in this recipe, but its addition and a little sherry distinguish bisque from other seafood soups.
Be sure to purchase shrimp with their shells because the shells add tremendous flavor to the soup, especially when using quick-and-easy store-bought seafood stock. Some old recipes for bisque go so far as to pulverize the shells and stir them into the simmering soup, but in this recipe they are left whole and strained out after they work their magic.
Peel the shrimp and reserve the shells.
In a large saucepan over medium-high heat, warm the oil. Stir in the shallot and leek and cook until tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze the pot with the sherry, stirring to loosen the fond from the bottom of the pot. Stir in the tomato paste and cook, stirring constantly, until fragrant and one shade darker in color, about 1 minute. Sprinkle in the flour and cook, stirring constantly, 2 minutes. Do not let the flour brown.
Whisk in the stock. Bring to a simmer and let cook until the liquid is reduced by half, about 30 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the solids, then return the liquid to the pan and bring to a simmer. Whisk in the warm cream and sherry (if using).
Stir in the shrimp and simmer until the shrimp are opaque, about 5 minutes. Season with salt and pepper. Serve hot garnished with parsley and a drizzle of sherry, if using.
Be sure to purchase shrimp with their shells because the shells add tremendous flavor to the soup, especially when using quick-and-easy store-bought seafood stock. Some old recipes for bisque go so far as to pulverize the shells and stir them into the simmering soup, but in this recipe they are left whole and strained out after they work their magic.
Peel the shrimp and reserve the shells.
In a large saucepan over medium-high heat, warm the oil. Stir in the shallot and leek and cook until tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Deglaze the pot with the sherry, stirring to loosen the fond from the bottom of the pot. Stir in the tomato paste and cook, stirring constantly, until fragrant and one shade darker in color, about 1 minute. Sprinkle in the flour and cook, stirring constantly, 2 minutes. Do not let the flour brown.
Whisk in the stock. Bring to a simmer and let cook until the liquid is reduced by half, about 30 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the solids, then return the liquid to the pan and bring to a simmer. Whisk in the warm cream and sherry (if using).
Stir in the shrimp and simmer until the shrimp are opaque, about 5 minutes. Season with salt and pepper. Serve hot garnished with parsley and a drizzle of sherry, if using.