Recipe and styling by Sarah Dall
Photograph by Henk Hattingh
Seafood bisque
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
1
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.
2
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.
