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Seafood Bisque

Kath Whalen

For Dinner ( Fish and Seafood, Soups )


Published on

10 minutes to prepare and 50 minutes to cook

Serves 4


Delicious ! Smooth, creamy texture with a beautiful balance in flavour of seafood and spices


200g Finely Chopped Onions
200g Diced Carrots
100g Diced Celery
100g Butter
4 Tablespoons Plain Flour
1 litre Fish or Seafood Stock
200ml Sherry
Star Anise
2 Bay Leaves
¼ gm Saffron
50g Tomato Paste
Salt and Pepper
1kg Seafood (combination of firm fleshed fish, prawns, scallops and crayfish)


Melt the butter in a thick bottomed saucepan and gently sauté the onions, carrots and celery over a medium heat. Stir constantly to avoid colouring the vegetables as this will lead to caramelisation which gives a sweetness and depth to the soup. Add the flour and continue to cook for a further 5 minutes.

Gradually add the stock and sherry (and a little Pernod if desired) to obtain the correct consistency of the bisque. Add the bay leaves, saffron, star anise and seasoning to taste. Finally add the tomato paste to achieve the desired colour.

Gently simmer for about 30 minutes to extract the flavours from the ingredients.

Remove the bay leaves and star anise and puree the remaining mixture, either in a food processor or by using a hand-held blender. Add seafood and poach for 5 minutes until cooked through.

Finish off with a dash of cream and serve with crusty bread and butter.


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