Rich and Creamy French Seafood Bisque

Imagine holding a warm bowl of creamy, rich and smooth French style seafood bisque that tastes like it has been braised slowly for hours, and perhaps accompanied by some freshly baked Yorkshire puddings on a cold winter night.

French Seafood Bisque with Yorkshire PuddingsThe dish that I would always order in a French restaurant if I see one in the menu – Seafood Bisque (Bisque de fruits de mer).  First time trying seafood bisque a few years back and it has officially became my most favourited French dish, followed by Croissants and Mussels in White Wine (Moules Marinières).

It’s unbelievably rich and flavourful. Every mouthful is bursting with seafood flavour with a hint of white wine. The texture of the bisque is quite creamy and smooth, and because it’s quite rich you would feel satisfied even if only having a small bowl. It’s comforting yet feels elegant at the same time. Even if it’s classified as appetizer in the menu I would be quite satisfied just by having a bowl of these and wouldn’t need the main course anymore.

Even at home I have also been making this French seafood bisque for a couple of times now (previously also uploaded the picture on Instagram) because eating in the restaurant is quite pricey.

French Seafood Bisque with Yorkshire Puddings

The most important element in this bisque would be the shells and heads from prawns. So whenever I cook prawns, I would always purchase the fresh intact prawns so I can save the heads and shells in several ziplock bags and just accumulate them in the freezer until I have about enough (like half a kilogram) to make a big pot of seafood soup.

The one trick that I always use to bring out the flavour of these prawn heads and shells more effectively is to crush them in a mortar with a pestle. This way the juice from the prawn heads which is the core flavour of the soup would not stuck inside the shells but will come out and blend with other ingredients in the cooking process. The soup will have a richer seafood flavour later on. [Read More…]

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