BC Spot Prawn Bisque

Ingredients

Fresh parsley

2 tablespoons, chopped

Salt and pepper

to taste

Heavy cream

1 cup

Fish stock

4 cups

Dry white wine

1 cup

Tomato paste

2 tablespoons

Garlic

2 cloves, minced

Onion

1, chopped

Butter

2 tablespoons

BC spot prawns

1 pound, peeled and deveined

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until they are soft and translucent, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes, until it's fully incorporated with the onion and garlic.
4. Pour in the white wine, increase the heat to high and bring the mixture to a boil. Let it cook until the wine is reduced by half, this should take about 5 minutes.
5. Add the fish stock to the pot and reduce the heat to low, letting it simmer for 20 minutes to infuse the broth with flavors.
6. Add the BC spot prawns and cook until they turn pink and are cooked through, which should take about 5 minutes.
7. Using an immersion blender, carefully puree the soup until it has a smooth, creamy texture.
8. Stir in the heavy cream and season the bisque with salt and pepper to taste.
9. Ladle the bisque into bowls, garnish each with a sprinkle of fresh parsley, and serve immediately.