Name: Creole Shellfish Bisque with Lump Crab Cake / Vegetable Confetti
Yield: Serves 2
Ingredients: ¼ cup (60 mL) diced red pepper; 20 prawn shells; 2 Tbsp (30 mL) vegetable oil; 2 lobster heads; 1½ cups (375 mL) fish stock; 1 cup (250 mL) diced red pepper; 1 Tbsp (15 mL) fennel seed; 1 ¾ tsp (9 mL) seafood seasoning; 1 Tbsp (15 mL) diced garlic; 1 cup (250 mL) diced green pepper; ¼ cup (60 mL) finely diced celery; ½ cup (125 mL) finely diced onion; 3 Tbsp (45 mL) tomato paste; ½ tsp (2.5 mL) smoked paprika; Pinch of salt; ½ tsp (2.5 mL) chili powder; 6 oz (170 g) Dungeness lump; Sprouts; crab meat; 1 tsp (5 mL) salt; ¼ cup (60 mL) finely diced onion; 1 egg white; 2 cups (500 mL) heavy cream; ¼ tsp (1 mL) seafood seasoning; ¼ cup (60 mL) diced green pepper; 1 tsp (5 mL) unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

I always save my lobster and prawn shells (including heads) whenever I can. They freeze unbelievably well, holding lots of flavour, and it doesn’t take long before you have enough to make a great bisque. This one is very simple but isn’t lacking the wow factor! I love the flavour that the Creole spices add to the rich soup, with the texture of a flaky lump crab cake. It will win the award for bite of the night.

I serve this bisque in a low-sided bowl. If you want to get really fancy