Spot Prawn Bisque

Serves Six to Eight

Ingredients:

4 lbs. prawn heads and shells - fresh or precooked
3 tbsp. canola oil
3 tbsp. tomato paste
4 stalks of fresh celery - cut into 3 inch pieces
1 onion med. sized - cut into 4 pieces
2 small fresh carrots -cut into 3 inch pieces
1/4 cup of brandy
4 quarts of water
1/2 cup of white wine
2 bay leaves
1/4 tsp. saffron
1 tsp. dried thyme
1/2 tsp. cayenne
2 cups of whipping cream- heat to luke warm before adding
4 tbsp. unsalted butter
7 tbsp. white flour
white pepper and sea salt to taste
fresh chives- thinly sliced for garnish
creme fraiche for garnish

This is served with freshly baked croustinis

Ingredients:

1/2 baguette loaf sliced into 1/4 inch slices-day old
2 tbsp. of extra virgin olive oil
1/2 tsp. garlic powder
1/4 tsp. dried thyme
1/2 tsp. fine quality sea salt

Method:

Preheat oven to 350 F. On a large baking tray mix together the prawn shells, canola oil, tomato paste, celery, onion and carrots. Spread out evenly over the tray and bake for 50 minutes for raw shell less for pre-cooked ones. In an 8 quart stockpot add the water and place on med. heat after the prawn shells have been baking for 30 mins. While the shells continue to bake, slice the baguette and season the slices with the olive oil and seasonings. Spread out on a separate baking sheet and place aside. When the shells have finished baking, remove them from the oven and sprinkle with the brandy while they are hot. Place them in the stockpot. Then place the baking tray on the stove over medium heat and add the white wine. Stir well to deglaze the tray. Add the wine and the scapings along with the saffron, thyme,  cayenne and bay leaves to the stock pot. Simmer uncovered on med. heat for approximately 2 hours or until reduced by a third. Place the tray of baguette slices into the oven at 350 for 5 minutes. Turn the oven off and leave the tray in for another 25 minutes to continue baking. Remove and let cool. When the prawn stock has reduced, place a cheesecloth in a strainer over a fresh pot. Strain the shells and stock through the cheesecloth using the bottom of a cup to press down on the shells to extract all fluids. Place this pot on med. heat and slowly stir in the luke warm whipping cream. Bring to a simmer and season with salt and pepper to taste. In a separate pot again, on med. heat, place the butter to melt. Stir in the flour slowly and mix well. Then begin whisking in some of the stock a little at a time. Whisk vigourously to thicken without clumping adding approx. 4 cups of stock. When the mixture is thick and smooth, slowly stir it back in to the remaining stock. This is what gives the bisque a nice consistency. Garnish each bowl with a dollop of creme fraiche and a few sliced chives. Place the croustinis on the side.

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.