Seafood with Tomato Bisque
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(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 Tbsps butter
- 20 Scallop (roe removed)
- 2 cups raw Prawn
- ¼ cup sunflower oil
- 2 onions (finely diced)
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps tomato puree
- 2 Tbsps plain flour
- Celery
- 1.333 cups white wine
- ⅜ cup Cognac
- 8 cups fish stock
- ⅞ cup double cream
- 1 tsp cayenne pepper
- salt
- ground Black pepper
Product recommendation
Additional commentary:
This chowder should be served in 4 large bowls that can be shared between two people. Alternatively you can provide additional bowls at the table if people wish to apportion the soup individually.
It is important to cook the scallops just before serving to maximise their wonderful texture and flavour!
Preparation steps
1.
Heat the sunflower oil in a large casserole dish/saucepan and sauté the onion and garlic for 8-10 minutes over a medium heat until softened and turning translucent.
2.
Add the whole prawns and cook for 2-3 minutes, stirring frequently.
3.
Roughly crush the prawns using the end of a rolling pin, then increase the heat and add the Cognac. Allow it to reduce by two-thirds, then reduce the heat again to medium and add the tomato puree, flour and cayenne pepper stirring well to combine.
4.
Add the tarragon stalks and the fish stock, whisking as you do. Bring the mixture to the boil and simmer for 25-30 minutes.
5.
Strain the liquid into a clean, large saucepan and discard the crushed prawns and tarragon stalks.
6.
Bring the broth to the boil over a moderate heat. Add the double cream and return the chowder to the boil.
7.
Adjust the seasoning to taste, then stir through the chopped coriander. Keep warm over a gentle heat.
8.
Heat the olive oil and butter together in batches in a large frying pan over a high heat until the butter stops foaming.
9.
Season the scallops then pan-fry 10 at a time, working in two batches to cook them all. Cook the scallops for 1 minute on both sides until they are golden brown, turning them with a pair of tongs or a palette knife.
10.
Ladle the soup into 4 large bowls. Arrange 5 scallops in a circle in the centre of the soup.
11.
Garnish with sprigs of coriander leaves and some salt and ground black pepper before serving.
