Consuming Passions - Worldwide Events Managers

Seafood Bisque

Serves: 6

Notes

A superb seafood soup with a Cajun influence. (The name Cajun is derived from Acadian, the name of French Catholics who fled Canada to avoid relinquishing their faith under British colonial rule.)

Ingredients

• 1½kg assorted seafood (fish fillet, prawns, scallops, mussels, crab, whatever you choose, cleaned, shelled, de-veined – so flesh only)
• 2 Tbsp oil
• 2 Tbsp plain flour
• 1 large onion, finely chopped
• 1 large green or red capsicum (or both), finely chopped
• 1 medium stalk celery, finely chopped
• 1 tsp cayenne pepper
• 2 tsp paprika
• 1L fish stock (or vegetable or chicken), hot but not boiling
• 2 or 3 tsp lemon juice and salt, to taste
• 1 Tbsp Italian parsley, finely chopped
• 100ml cream
• Salt and pepper to taste

Method

Make a brown roux by putting the oil and flour in a heavy based pan (to prevent scorching) and mix well. Over low heat, allow this mixture (roux) to lightly brown, the colour of a pecan shell. Raise heat to medium and stir in chopped onion, capsicum and celery. Cook for 5 or 6 minutes to soften. Stir in cayenne and paprika. Pour in hot stock, a little at a time, to make a sauce. Reduce heat to low again and allow to simmer for 5 minutes. Add seafood a few pieces at a time, starting with the pieces that take longest to cook.. Cook gently for just a few minutes till seafood is just cooked. Stir in lemon juice, parsley and salt and pepper, to taste (if the stock or seafood is salty, you won’t need any more.) Stir in cream.