Shellfish Bisque

Preparation info
  • Makes roughly

    2 litres

    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


  • 100 ml rapeseed oil
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and c


To make the bisque

Heat a large deep-sided pan and add the rapeseed oil together with the vegetables and garlic. Sauté the vegetables without colouring, then add the white wine. Add in the prawn heads and shells and then the stock. Bring to the boil and boil for about 5 minutes, then reduce the heat and simmer for about 15 minutes. Add the star anise, fennel seeds, coriander seeds and