Sweet Irish Prawns are one of our best sellers. We often question what happens to all those empty shells at the end of your meal? Sure no one would be tossing those in the bin, when an amazing Bisque can be prepared with those and enjoy a delicious second meal from the one purchase. Alternatively Delicious Velvet Crabs can also be used to make this recipe.
Lobster oil or high quality extra virgin olive oil for final dressing.
Spread the Prawn shells on an oven proof dish and roast them @ 200C for 15 minutes.
Chop the onions, celery and carrots.
In a large pot or Dutch oven, heat a few spoon of olive oil over medium heat. Add the vegetable mix and sauté until the onion is translucent, about 5 minutes.
Add the langoustine shells and tomato tin to the pot. Stir to combine and cook for 2-3 minutes.
(Optionally) Add the brandy to the pot and stir to deglaze the bottom of the pot. Cook for 1-2 minutes,
Add water to the pot to cover over the shells, bring to a boil. Reduce heat and simmer for 30 minutes.
Breakdown and mash the shells with a handheld liquidiser.
Strain the stock. First using a colander to filter out the larger pieces, then through a fine mesh, like a flour sieve to remove the finer shells particles. Using the back of a spoon, give a good squeeze to the shell o extract all the juices.
Return the prawn stock to the pot, add some tomato paste to add a richer red color to the bisque and add the cream to the pot and stir to combine. Cook over low heat for 5-10 minutes, or until the soup has thickened slightly.
Season the soup with salt and pepper, to taste.
Optional: Traditional French Fish Soups are served with Rouille ( The French word for Garlic Mayonnaise). Make this easily by combining a few spoonfuls of Mayo, a small squeeze of tomato concentrate, and some crushed garlic, mix together.
Toast a few slices of sourdough bread, rub with a garlic clove
Ladle the pipping hot soup into bowls and garnish with chopped parsley ( we sprinkled a few drops of red lobster oil … but extra quality Extra Virgin Olive oil will also add colour contrast) serve with the Garlic toast on the side