Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 4 ½ pounds shrimp, peeled and deveined; ¾ cup (1 ½ sticks) butter, diced; 2 celery ribs, thinly sliced; ½ fennel bulb, finely chopped; 1 leek, thinly sliced; 1 onion, grated; 2 cloves garlic, finely chopped; 1 bay leaf; 1 sprig of thyme; 2 tomatoes, finely chopped; 5 tbsp. tomato paste; ¾ cup cognac; 1 ¾ cups white wine; grated zest and juice of 1 organic orange; 1 tsp. ground cayenne; 4 slices of sourdough bread, toasted; 1 ¾ ounce sea lavender (optional); 1 green onion, thinly sliced (optional); few drops of smoky chili oil or harissa oil; few drops of smoky chili oil or harissa oil; freshly ground black pepper; lambic-style gueuze beer, to serve (optional)

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

This recipe is enough for a bit more than four bowls, so either make it for a dinner party or freeze the extra.

Ingredients

4 ½ pounds shrimp, peeled and deveined
¾ cup (1 ½ sticks) butter, diced

Fish course
Dinner
Soup
Pescatarian

Method

Heat a large pan over medium-high heat and sauté the shrimp briskly in ¼ cup of the butter. Add the celery, fennel, leek, onion, garlic, bay leaf, and thyme and sauté for a few minutes. Add the tomatoes and tomato paste.

Flambé with the cognac by pouring the liquor into the pan and then igniting it. (Careful! Make sure your exhaust fan is off.) Simmer until the alcohol has evaporated, t