Name: Seafood bisque
Yield: Serves 4 as a starter, 2 as a main
Ingredients: 1 tbsp olive oil; 10 large prawns, peeled (reserve the shells) and deveined; 1 onion, peeled and finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, peeled and crushed; 1 bay leaf; 1L (4 cups) water; 125ml (½ cup) dry white wine; 60g basmati rice; 150g tomato paste; pinch saffron threads; 375ml (1½ cups) fish stock; 10 mussels; 100g salmon/trout, cut into cubes; salt and freshly ground black pepper, to taste; 4 sesame seed buns, insides removed

Recipe and styling by Sarah Dall
Photograph by Henk Hattingh

Print Recipe

Seafood bisque

Serves: Serves 4 as a starter, 2 as a main

Cooking Time: 1 hr

Ingredients

1 tbsp olive oil
10 large prawns, peeled (reserve the shells) and deveined
1 onion, peeled and finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, peeled and crushed
1 bay leaf
1L (4 cups) water
125ml (½ cup) dry white wine
60g basmati rice
150g tomato paste
pinch saffron threads
375ml (1½ cups) fish stock
10 mussels
100g salmon/trout, cut into cubes
salt and freshly ground black pepper, to taste
4 sesame seed buns, insides removed

Instructions

Heat the olive oil in a medium-size casserole and fry the prawn shells over medium heat, 5 minutes. Add the onion, carrot, celery and garlic and fry until the onions are soft and cooked through, 5 minutes. Add the bay leaf, water, wine, rice, tomato paste and saffron, and bring to a boil. Reduce the heat and allow to simmer gently until the rice has cooked through, 15 minutes.

Place the mixture in a blender and blitz until smooth. Strain and return to the pot. Add the fish stock, mussels, prawns and salmon or trout and poach, 5 minutes. Season to taste and serve in the hollowed-out bread rolls.