Shrimp Bisque with Fennel
An exquisite French soup made with tiger shrimp and delicate fennel aroma. Creamy texture, rich seafood flavor — the perfect appetizer for a festive table.
Ingredients
- 450 g Tiger shrimp
- 4 tbsp Olive oil
- 1 pcs Onion
- 1 pcs Fennel
- 2 pcs Carrot
- 150 ml Dry white wine
- 1 tbsp Cognac
- 400 g Tomatoes in their own juice
- 1 l Fish stock
- 2 pinch Paprika
- 150 ml Heavy cream
- 8 pcs Shrimp
- 1 tbsp Butter
Instructions
- Peel the shrimp, reserving the shells. In a large pot, heat the olive oil and sauté the shrimp shells for about 5 minutes until fragrant. Add the chopped onion, fennel, and carrot, cook for 10 minutes until the vegetables begin to soften.
- Pour in the white wine and cognac, let the mixture boil for about a minute to evaporate the alcohol. Add the tomatoes, fish stock, and paprika. Cover and simmer for 30 minutes over low heat. Meanwhile, chop the peeled shrimp.
- Using an immersion blender or food processor, thoroughly blend the soup until completely smooth. Pass the mixture through a fine sieve into a clean bowl, ensuring complete processing — this will give the soup its characteristic delicate texture.
- Transfer to a clean pot, add the chopped shrimp and cook for 10 minutes over medium heat, then blend again with the immersion blender until smooth. The soup can be prepared ahead and refrigerated for up to a day, or frozen for a month. Before serving, thaw in the refrigerator and gently reheat with the cream.
- If desired, sauté 8 whole shrimp in butter. Ladle the soup into small bowls, garnish with the shrimp and fresh finely chopped fennel fronds.