Fish Bisque

Name: Fish Bisque
Ingredients: 8 ounces shrimp peeled, shells reserved; 8 ounces smoked haddock skin removed and reserved, flesh roughly chopped; 8 ounces cod fillet skin removed and reserved, flesh roughly chopped; 1 bunch fresh cilantro plus extra to serve; 2 onions chopped; 2 tablespoons canola oil; 2 tablespoons butter; 2 tablespoons tomato paste; 2 ounces long grain rice; 1 dash Tabasco Sauce; 6 ounces crabmeat; croutons; 2 tablespoons butter; 1 clove garlic crushed; 5 slices white bread cubed; creme fraiche to serve

16 ingredients

4 steps

Ingredients

8 ounces shrimp peeled, shells reserved
8 ounces smoked haddock skin removed and reserved, flesh roughly chopped
8 ounces cod fillet skin removed and reserved, flesh roughly chopped
1 bunch fresh cilantro plus extra to serve
2 onions chopped
2 tablespoons canola oil
2 tablespoons butter
2 tablespoons tomato paste
2 ounces long grain rice
1 dash Tabasco Sauce
6 ounces crabmeat
croutons
2 tablespoons butter
1 clove garlic crushed
5 slices white bread cubed
creme fraiche to serve

Directions

1

Combine reserved shrimp shells and fish skin in a large saucepan with 8 cups water. Add cilantro and 1 onion. Bring to a boil and cook for 40 mins, until reduced by 1/2. Strain, discarding skins and shells.
2

Heat oil and butter in a large pan. Sweat remaining onion for 3-4 mins, until soft. Add stock, tomato paste, rice and Tabasco sauce. Bring to a boil then reduce heat and simmer for 5 mins. Add fish, shrimp and crabmeat. Simmer for 20 mins, stirring occasionally, until rice is very tender.
3

Meanwhile, to make the croutons, heat butter in a large frying pan. Saute garlic for 1 min then discard. Add bread and toast for 5-8 mins, until golden. Drain on paper towels.
4

Blend soup until smooth. Season then ladle into warmed serving bowls. Spoon a little creme fraiche in the center and sprinkle with croutons and cilantro. Serve immediately.