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Bisque

ingredients

servings

4

Onions

50 oz

Carrots

50 oz

Celery

50 oz

Ice

10 oz

Prawns

10 unit

Tomato paste

1 spoon

Extra virgin olive oil

4 spoons

Brandy

50 fl oz

Sauces from France

Bisque

Bisque

with shellfish with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bisque

It is a dish of French origin, a soup, in which crusty crème was added to the crusty base to make it more creamy. Now it tends to use it as a seasoning of a pasta, a fish, and more.

Bisque step 1

step 1

First, we do not have the heads of eye shadows (which may make preparation bitter).

Bisque step 2

step 2

In a saucepan we heat the oil, when it is hot add celery, carrot, onion and clean heads of prawns

Bisque step 3

step 3

Let's make them toast well to get all their perfume out and help us crush them with a spoon.

Bisque step 4

step 4

When they are golden we get fizzy with the brandy and we evaporate the alcohol for a few seconds.

Bisque step 5

step 5

Add the tomato concentrate and mix to distribute it uniformly

Bisque step 6

step 6

At this point we add the ice to completely cover the heads of the crustaceans. Lower the flame and let us reduce for about 30 minutes foaming continuously.

Bisque step 7

step 7

Blend with a blender to immerse the heads to get the most out of their flavor. Adjust salt if needed

Bisque step 8

step 8

Filter with a colander your bisque and use it in your recipes.

Bisque step 9

step 9

If you want to get a very concentrated flavor to use it as a seasoning of a pasta you only have to put the liquid on the low heat and make it reduce

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