Description
A luxurious and flavorful spiced seafood bisque paired with crispy sesame prawn croutons. This French-inspired soup combines a creamy, aromatic seafood broth with a delightful crunch from prawn-topped toasted bread, perfect as an elegant appetizer or light main course.
Ingredients
Scale
For the Bisque
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 small carrot, diced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 bay leaf
- ¼ cup dry white wine
- 3 cups seafood or fish stock
- ½ cup heavy cream
- ½ pound mixed seafood (shrimp, crab, scallops, or white fish)
- Salt and black pepper to taste
For the Sesame Prawn Croutons
- 8 large raw prawns, peeled and deveined
- 4 slices crusty bread
- Olive oil for brushing
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- ½ teaspoon grated ginger
- 1 teaspoon honey
Instructions
- Prepare the Bisque Base: Heat olive oil in a large saucepan over medium heat. Sauté the finely chopped onion, minced garlic, diced celery, and diced carrot for 5–7 minutes until the vegetables are softened and fragrant, forming the flavor base.
- Toast the Spices and Add Tomato Paste: Stir in the tomato paste, smoked paprika, ground cumin, and cayenne pepper if using. Cook for an additional 1–2 minutes to toast the spices and deepen their flavor.
- Deglaze with White Wine: Pour in the dry white wine and simmer gently until it has reduced by half, which concentrates the flavor and lifts any browned bits off the pan.
- Add Stock and Simmer: Add the bay leaf and seafood or fish stock to the pan. Bring to a simmer and allow it to cook for 15 minutes to meld the flavors together.
- Cook the Seafood: Add the mixed seafood to the simmering broth and cook for 5–7 minutes, or until the seafood is just cooked through and tender. Remove the bay leaf.
- Blend the Bisque: Using an immersion blender, blend the bisque to your preferred texture—smooth or slightly chunky. Stir in the heavy cream and season with salt and black pepper to taste. Keep warm on low heat.
- Marinate the Prawns: In a small bowl, combine soy sauce, grated ginger, and honey to create the marinade. Toss the peeled and deveined prawns in this mixture and let them marinate for 10 minutes to absorb the flavors.
- Prepare the Croutons: Lightly brush the crusty bread slices with olive oil and toast them in a skillet or oven until golden and crisp.
- Cook the Prawns: In a separate pan over medium-high heat, cook the marinated prawns for 1–2 minutes per side until they turn opaque and are just cooked. Sprinkle sesame seeds over the prawns for added texture and flavor.
- Assemble and Serve: Place each cooked prawn atop the toasted bread slices to make the sesame prawn croutons. Serve the hot bisque in bowls with a prawn crouton either floated on top or placed on the side as a delightful accompaniment.
Notes
- You can use pre-cooked seafood to save time; simply add it at the end of cooking and heat through gently.
- For a richer flavor, add a splash of brandy or sherry before blending the bisque.
- Garnish with fresh herbs such as parsley or chives, or add a swirl of cream on top for an elegant finish.
