We looked for crab. Fresh crab, (out of the shell already) is very hard to find in Perth. If you can find it, by all means make this a Crab and Corn Bisque. Though Prawn and Corn Bisque has a bit of a ring to it we think!
A bisque is a creamy French soup, usually based around seafood, often using the blended shells of the seafood used in the soup to thicken it. It also must have wine in it to classify...as a bisque or as French, pretty sure! This is delicious, we didn't do any of the crustacean shell blending thing, though I have to say that the Thermomix does that very well. See my Seafood Chowder recipe for example.
We went the easy purchased fish stock route, but if you did have some amazing fish stock hidden away, this is the time to get it out. This recipe would be outstanding if you used homemade fish stock.
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- 100 Grams butter BUY
- 80 Grams plain flour
- 2 brown onion peeled and halved
- 4 garlic cloves
- 1 carrot, roughly chopped
- 2 celery sticks
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams white wine
- 100 Grams tomato paste
- 500 Grams liquid fish stock
- 2 bay leaves
- 1 Teaspoon dried tarragon
- 1 Teaspoon dried thyme
- 250 Grams raw prawns
- 1 Lemon juice
- 2 cobs of corn, kernels cut off
- pink salt flakes and pepper to taste BUY
Place butter and flour into the Thermomix bowl. Cook 5 min/Varoma/speed 3. Set aside. This is your roux.
Place onion, garlic, carrot, celery and EVOO into the Thermomix bowl. Chop 3 sec/speed 5. Cook 10 min/Varoma/speed 1.
Add wine, tomato paste, fish stock, bay leaves, tarragon, thyme and the roux to the Thermomix bowl. Cook 15 min/100°C/speed 1. Remove bay leaves.
Blend 1 min/speed 8. Repeat.
Add prawns. cook 2 min/100°C/Reverse/speed 1. Alternatively, fry the prawns in butter to get that caramelised flavour. Salt them well.
Add lemon juice and corn. Season to taste. Stir to combine.
Serve immediately, garnished with fresh herbs of choice, we used thyme.
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