Seafood Bisque Recipe
Ingredients for 4 People
For the bisque

    450g/1lb shell on uncooked prawns/shrimp, shelled reserve the heads and shells for the stock
    225g/8oz white fish cut into inch cubes
    1 small onion chopped
    1 leek chopped
    1 stick of celery chopped
    1 small carrot peeled and chopped
    1 plump clove of garlic chopped
    100 ml carton single cream
    A little olive oil for frying
    1 lemon, juice of, keep the rest of it and use it in the stock

For the stock

    1 onion, peeled and cut into quarters
    1 Carrot roughly chopped
    12 black peppercorns
    1 teaspoon fennel seeds
    1 teaspoon ground turmeric
    1/2 bottle medium sweet white wine and the same amount of water
    A handfull of roughly chopped parsley
    The shells and heads from the prawns
    2 cloves
    4 cloves garlic bashed
    2 bay leaves
    The remains of the juiced lemon 

For the croutons

    1 small baguette cut into thin slices
    Olive oil to fry
    1/2 teaspoon herbes de provence

  Seafood Bisque Recipe Method

    OK first peel your prawns and reserve them for later.
    Now make your stock by placing all the ingredients into a largish pan with a lid, and bring to the boil.
    Allow to bubble well for about 15 minutes while occasionally crushing the shells and heads with 
    a wooden spoon.
    Strain through a seive and discard all of the solids
    Lightly poach 4 of the prawns in the stock until just cooked, then put them aside for garnishing the bisque later.
    Now in a large pan fry off the onion, leek, carrot and celery, in a little olive oil until soft, about 10 minutes.
    Reduce the heat, and add the garlic, cook for a further 5 minutes.
    Now add the stock and bring to the boil.
    Add the prawns/shrimp and white fish and poach for 3 minutes.
    Remove from the heat and whizz until smooth with a stick blender.
    Add the cream and check the seasoning.
    Keep warm if you want to serve it now....or when cool put into a plastic container and refrigerate for 
    serving the next day.
    Mix all the ingredients for your rouille.
    Make your croutons by frying the sliced baguette some olive oil over a medium heat till golden, put 
    onto kitchen paper to drain off the excess oil and sprinkle evenly with the herbs.
    Serve  ladled into warm bowls garnished with a cooked prawn and a shake of smoked paprika.

https://www.cutting-edge-mediterranean-recipes.com/seafood-bisque-recipe.html