Turn your Christmas leftovers into something spectacular with this indulgent prawn bisque! Featuring fresh seafood from Kingfisher Seafood and Camberwell Market Seafood, this creamy, flavour-packed soup makes the most of leftover prawn shells. It’s a restaurant-quality dish that’s perfect for a post-Christmas treat.
Ingredients:
- For the stock:
- Prawn shells and heads from Christmas leftovers (approx. 500g)
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp black peppercorns
- 1.5 litres water
- For the bisque:
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1 cup thickened cream
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley and crusty bread, to serve
Method: In a large pot, heat prawn shells and heads, onion, celery, carrots, and garlic over medium heat for 5–7 minutes until fragrant. Add bay leaves, peppercorns, and water. Bring to a boil, then simmer for 30 minutes. Strain the stock, pressing the shells to extract liquid. In the same pot, heat olive oil and butter, then cook onion and garlic until softened. Stir in tomato paste and cook for 2 minutes. Add white wine and simmer until reduced by half. Pour in the strained stock and simmer for 10 minutes. Blend the bisque until smooth, then stir in cream and cayenne pepper. Season with salt and pepper. Serve in bowls garnished with parsley and crusty bread.