Boston Seafood Bisque
This rich and creamy seafood bisque is a show-stopping addition to any menu. With its delicate balance of smoky spices, fresh seafood, and a touch of cream, it’s a dish that elevates any dining experience. Perfect for showcasing local fish and paired with crusty bread, this bisque is sure to impress your customers.
Allergens
Contains Gluten, Shellfish, Fish, Milk
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 large onion, finely chopped
- 1 medium stalk celery, finely chopped
- 2 tbsp plain flour
- 1/2 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tbsp tomato paste
- 1L Blenders Fish Bouillon
- 250ml white wine
- 400g fresh prawns, shelled, tails on, deveined
- 1kg mixed seafood (e.g., white fish fillet, cubed, and mussels)
- 2-3 tsp lemon juice
- 100ml thin cream
- 1 tbsp chopped flat-leaf parsley
- Crusty bread, to serve
Method
Step 1:
Heat olive oil and butter in a large pan over medium heat. Add the onion and celery, cooking until softened (4-5 minutes).
Step 2:
Stir in the flour, cayenne pepper, and smoked paprika, cooking for 1-2 minutes. Add the tomato paste and cook for an additional minute.
Step 3:
Gradually pour in Blenders Fish Bouillon, stirring to combine. Reduce the heat and simmer for 5 minutes. Remove from the heat, allow to cool slightly, then blend in batches until smooth. Return the bisque to the pan.
Step 4:
In a separate pan, bring the white wine and 250ml water to a simmer over medium heat. Add the prawns and seafood, cover, and cook for 5 minutes. Strain the seafood, discarding the cooking liquid and any unopened mussels.
Step 5:
Gently reheat the bisque, then stir in the cooked seafood, lemon juice, and cream. Adjust seasoning to taste.
Step 6:
Ladle the bisque into bowls, garnish with chopped parsley, and serve with crusty bread for dipping.
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