Shellfish Bisque

Preparation info
  • Makes

    1 litre

    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

I’m a great believer in not wasting food and this can be achieved easily with any fish because you can use the bones to make a fish stock. With lobster and langoustines, if you only need the meat, you can use the shells to make a bisque that can be used in making a great soup or a sauce.


  • 500 g shellfish carcasses
  • 1 large white onion, peeled and roughly chopped
  • 1 leek,


Pre-heat the oven to 190°C/gas mark 5.

Place the shellfish carcasses and vegetables in a large roasting tray, cover with the oil and roast at 190°C/gas mark 5 for about