Bisque is luxurious and creamy soup, this version is quite simple to make and uses prawns, scallops and salmon.
1 tbs olive oil
8 large green prawns, peeled, deveined, heads and shells reserved
1 brown onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
3 large garlic cloves, chopped
1 bay leaf
80ml dry white wine
55g medium-grain rice
50g tomato paste
Pinch of saffron threads
375ml water, extra
Salt & freshly ground black pepper
8 Tasmanian scallops, deveined
1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces
4 sprigs fresh thyme
Heat the oil in a large saucepan over medium heat and the prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned.
Add the onion, carrot, celery, garlic and bay leaf and cook, stirring often, for 5 minutes or until the onion is soft.
Discard the prawn heads but not the shells. Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
Bring the bisque to a simmer over medium heat and add prawns, scallops and salmon pieces. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately.
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