Teresa's Recipes
BC Spot Prawn Bisque
Indulge in this luxurious BC Spot Prawn Bisque, a creamy and rich delight that is sure to impress. With a base of fresh BC spot prawns, this bisque is a homage to the coastal flavors of British Columbia. The prawns are simmered gently with aromatics like garlic and onion, then pureed for a smooth, velvety texture. The final touch of heavy cream adds a hint of indulgence to this exquisite dish. It's the perfect starter for a sophisticated dinner party or a warm, comforting dish for a quiet evening at home.
Ingredients
- 2 tablespoons, chopped Fresh parsley
- to taste Salt and pepper
- 1 cup Heavy cream
- 4 cups Fish stock
- 1 cup Dry white wine
- 2 tablespoons Tomato paste
- 2 cloves, minced Garlic
- 1, chopped Onion
- 2 tablespoons Butter
- 1 pound, peeled and deveined BC spot prawns
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 25g
- Carbs: 15g
- Protein: 25g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until they are soft and translucent, about 5 minutes.
- Stir in the tomato paste and cook for another 2 minutes, until it's fully incorporated with the onion and garlic.
- 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.
- 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.
- Add the BC spot prawns and cook until they turn pink and are cooked through, which should take about 5 minutes.
- Using an immersion blender, carefully puree the soup until it has a smooth, creamy texture.
- Stir in the heavy cream and season the bisque with salt and pepper to taste.
- Ladle the bisque into bowls, garnish each with a sprinkle of fresh parsley, and serve immediately.
Tips
- For an added touch of elegance, reserve a few prawns for garnish. Sauté these in a bit of butter and place on top of the bisque just before serving.