Bisque

Ingredients

• 900 g (or 500 g)prawns (or leftover shells)
• 1 lfish stock
• 100 gCarnaroli rice
• 50 gsingle cream
• 50 gcelery
• 50 gcarrots
• 50 gonions
• 120 gbutter
• as neededfine salt
• as neededblack pepper
• 30 gCognac
• 80 gwhite wine
• 2 leavesbay leaves
• 2 sprigsthyme
• 2 sprigsparsley

Instructions

1. 1

   Prepare the prawns

   Prepare the seafood stock according to its recipe. Clean the prawns by removing the heads, legs and shells by hand, and collect the discarded parts in a bowl; you will need about 500 g. You do not need every prawn for the bisque: allow 3–4 per person and save the rest for another dish. Wash the celery and cut it into strips.

2. 2

   Chop the vegetables

   Peel the carrot and cut it to match the size of the celery. Peel the onion.

3. 3

   Start the base

   Cut the onion into large pieces. Melt 20 g of butter in a large saucepan, then add the prepared vegetables.

4. 4

   Brown the shells

   Stir to coat and season the vegetables, then add the prawn shells and raise the heat. Stir from time to time, allowing a crust to form on the bottom of the pan.

5. 5

   Add the Cognac

   Season with salt and pepper, then pour in the Cognac.

6. 6

   Add the stock

   Pour in the white wine and let the alcohol cook off completely for a few minutes. Add the herbs, then pour in the fish stock.

7. 7

   Simmer and strain

   Cook over a medium heat for about 30 minutes, stirring occasionally. Strain into another saucepan through a fine-mesh chinois, pressing the prawn heads firmly with a ladle to extract their juices.

8. 8

   Cook the rice

   Return the strained liquid to the heat and bring it to the boil. Add the rice and cook for about 15 minutes, stirring occasionally, so it releases its starch into the bisque. Strain again through a fine-mesh chinois into another saucepan.

9. 9

   Finish the soup

   Press the mixture well with the back of a ladle, then return the bisque to the heat. Add the remaining 100 g of butter.

10. 10

    Stir in the cream

    Add the cream and stir until fully incorporated. Taste and adjust the salt and pepper if needed.

11. 11

    Serve with prawns

    Cut the prawns into small pieces. Serve the bisque hot, topped with a quenelle of prawn pieces.

What is bisque?

Bisque is a French seafood soup traditionally made by extracting flavour from shellfish shells and enriching the strained liquid. It is distinct from a simple seafood stock: the finished soup is seasoned and given a richer, silkier texture.

This version builds its base from prawn shells, vegetables, wine and herbs. Rice releases starch as it cooks, while butter and cream round out the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 43g protein, 30g carbs, 78g fat.

The rice provides most of the carbohydrates, while butter and cream contribute much of the fat; prawns provide the protein. Serve a moderate bowl with a green salad or vegetables to balance the meal.

Build flavour from the shells

Shells first: brown them with the vegetables over a fairly high heat so their flavour transfers to the pan. The crust that forms on the bottom adds depth; stir now and then to avoid scorching.

Alcohol next: Cognac and white wine add aromatic notes. Let the wine simmer for a few minutes before adding the stock.

Straining for a smooth finish

First pass: strain the simmered stock through a fine-mesh chinois, pressing the heads and shells firmly with a ladle to extract their juices.

Second pass: cook the rice in the strained liquid, then strain again. Pressing the rice helps the bisque retain its body while removing the solids.

Use rice for body

Carnaroli rice releases starch into the liquid during its 15-minute simmer, helping give the soup a thicker, more cohesive texture. Stir occasionally so the grains do not catch on the bottom.

The rice is strained out rather than served in the bowl, so the final texture depends on pressing it well through the sieve.

Finish gently

Butter and cream go in after the second straining. Stir until they are fully blended, then taste before adding more salt or pepper.

Keep the heat controlled once the cream is added; a gentle warm-through is enough to serve the bisque hot.

Serve with the prawn pieces

Cut the prawns into small pieces and shape a neat mound or quenelle for each serving. The warm soup contrasts nicely with the delicate seafood topping.

Serve with crusty bread or a simple green salad if you would like something alongside the rich soup.

Recipe notes & tips

• Keep the prawn shells and heads together so they are easy to strain and press.
• Cut the vegetables into similarly sized pieces so they cook evenly.
• Stir the shells occasionally as they brown to prevent them from catching.
• Use a fine-mesh chinois or sieve for both straining stages.
• Taste the bisque after adding the cream before adjusting the seasoning.

Variations

• Use lobster shells: follow the same method for a lobster-flavoured bisque.
• Add a little spice: season with a pinch of cayenne alongside the black pepper.
• Use another brandy: replace the Cognac with an equal amount of another brandy.
• Make it herb-forward: add a little extra parsley at serving time.
• Serve with croutons: add crisp croutons just before eating for contrast.

Common mistakes to avoid

• Burning the shells: stir regularly and lower the heat if the pan crust darkens too quickly.
• Skipping the pressing: press the shells and rice firmly through the sieve to extract flavour and body.
• Straining only once: strain again after cooking the rice for a smoother result.
• Boiling hard after adding cream: keep the heat gentle while stirring to bring the bisque back to serving temperature.
• Adding all the prawns to the pot: reserve the small prawn pieces for the topping as directed.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 2 days. Reheat gently in a saucepan, stirring and avoiding a vigorous boil; add the prawn topping just before serving.

Frequently asked questions