Squash and Shrimp Bisque
Squash and Shrimp Bisque
Rating: (1 rated)
  • 1 lb (454 g) shell-on shrimp (uncooked)
  • 1/4 lb (115 g) white fish with skin and bones (such as halibut, haddock or cod)
  • 1 carrot, peeled and cut into rounds
  • 1 celery stalk, sliced
  • 1 onion, cut into wedges
  • 2 cloves garlic, peeled
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) pastis (such as Pernod)
  • 5 cups (1.25 litres) water
  • 1 bouquet garni (see recipe)
  • 1 teaspoon (5 ml) peppercorns
  • 1 pinch saffron (optional)
  • Preparation
  • Peel the shrimp, keeping the shells aside.
  • Chop the shrimp shells, fish and 4 shrimp in a food processor.
  • In a saucepan, sauté the chopped shrimp mixture, carrot, celery, onion and garlic in 30 ml (2 tablespoons) butter for about 2 minutes. Deglaze with the pastis. Add the remaining ingredients. Season with salt. Bring to a boil, reduce the heat and simmer gently for about 30 minutes. Strain through a fine-mesh sieve, pressing firmly. Set aside.
  • Description
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