Prawn Bisque
A savory, tasty and thick bisque from down under.
Ingredients
500 grams prawn (uncooked, peeled and deveined, shells and heads reserved)
1 tablespoon cooking oil (neutral or olive oil)
1 tablespoon butter (optional but recommended, for richness)
1 onion (medium sized, peeled and chopped)
1 celery (chopped)
1 carrot (peeled and chopped)
2 cloves garlic (optional but nice, lightly crushed)
6 sprigs parsley (use stalks for simmering, leaves for garnish)
2 leaves bay leaf
1⁄2 teaspoon thyme (dried thyme)
10 pepper (black peppercorns, crushed)
2 tablespoons tomato paste
1⁄4 cup water
1 stock cube (optional, crumbled, fsih or vegetable stock)
1⁄3 cup flour (plain flour)
1⁄2 cup wine (dry white wine)
6 cups liquid (light fish stock or water)
1 stock cube (if using water as liquid, preferably fish, vegetable if not)
1⁄3 cup cream (or to taste)
1 teaspoon salt (and then adjust to taste)
1 1⁄2 lemon (optional, cut into wedges)
Instructions
- Toast the shells & vegetables: In a large saucepan, heat the oil over medium-high heat. Add prawn shells/heads, onion, carrot, celery, and garlic, if using. Cook, stirring often, until the shells turn pink and the veg start to brown (about 8–10 minutes). This is where you build flavor.
- Add aromatics & tomato paste: Add parsley stalks, bay leaves, thyme, and peppercorns. Stir for 1–2 minutes. Stir in the tomato paste and cook for another 1–2 minutes until it darkens slightly and smells sweet, not raw.
- Deglaze with wine: Pour in the white wine, stirring and scraping the bottom of the pan to lift any browned bits. Simmer for 2–3 minutes to cook off the alcohol a bit.
- Add liquid & simmer: Add stock or water and the stock cube (if using water). Bring to a boil, then reduce to a gentle simmer. Leave uncovered for 30 minutes, skimming any foam or scum that rises to the surface now and then.
- Strain the stock: Set a large bowl or clean pot with a fine sieve (or colander lined with cheesecloth). Carefully pour the soup through, pressing on the solids with a spoon to extract as much flavor as possible.
- Discard the shells and vegetables. You now have a prawn stock.
- Make the thick base (roux): Rinse the original pot if needed, then melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2–3 minutes to form a blond roux (it should smell a little nutty but not burned). Gradually whisk in the hot prawn stock, a ladle at a time at first, whisking out any lumps before adding more. Once all the stock is in, bring to a gentle simmer and cook 10–15 minutes, stirring occasionally, until slightly thickened and silky.
- Poach the prawns: While the bisque base is simmering, cut the prawn meat into bite-size pieces (leave a few whole if you like a garnish). Add the prawns to the gently simmering bisque and cook for 3–4 minutes, just until pink and opaque. Don’t boil hard or they’ll go rubbery.
- Finish with cream & seasoning: Stir in the cream and heat through gently (do not boil). Taste and add salt and extra pepper if needed. If you like, add a small squeeze of lemon right at the end to brighten it up.
- Serve: Ladle into warm bowls. Garnish with chopped parsley leaves and reserved whole prawns on top. Serve immediately.
Total time
1 hour
Cooking time
45 minutes
Preparation time
15 minutes
Nutrition: 198 calories per serving
Yield
6 servings
Notes
You can substitute the butter for more cooking oil, about 1–2 tablespoons.
Variations
If you want more color, add some sweet paprika.
Garnish with other herbs, like chopped chives.
Travel the world a recipe at a time.
Find the recipes for the sauces, stocks, spice mixes, herb blends, dips, spreads, dishes and beverages that flavor the world.