Creamy Shellfish Bisque
ready in 1 hr 45 min.
- For the broth
- 4 cups Lobster shell (broken up)
- 3 tablespoons olive oil
- 1 bunch Soup greens (chopped)
- 1 ⅔ cups dry white wine
- 1 teaspoon peppercorns
- 1 bay leaf
- 3 sprigs Dill
Roast the lobster carcasses in olive oil and add the soup greens. Deglaze with the white wine and 1.2 litres water. Add the peppercorns, bay leaves and dill. Bring to the boil and simmer for one hour without a lid.
Sieve the broth, leave to cool and then scoop off the fat.
Melt the butter in a pot, dust with the flour and stir into a roux. Add 800 ml of the broth and mix well using a whisk. Stir in the paste, add the cream and simmer on a medium heat for 10 min. Season with salt and ground black pepper and add the brandy and the crayfish. Heat through and serve sprinkled with herbs.