Seafood is so delicious! And here in Norway we get great seafood! So I used a shellfish stock that I’ve made to make a creamy bisque. I fried some skrei to go along with the bisque and also added some fresh shrimps. This is a great recipe that I think everyone should try. And you will definitely do it again.
Ingredients:
(4 servings)
2 tbsp butter
2 shallots
3/4 cup chardonnay
4 cups shellfish stock
1/4 cup rice
2 tbsp tomato paste
1/4 cup cooked shellfish meat
1 1/4 cup heavy cream
salt and cayenne pepper, to taste
cod/shrimps/crab to serve (optional)
Method:
Add butter to a hot pot and add the shallots and fry until they’re translucent. Add the wine, stock, rice and tomato paste. Bring the soup to a simmer and let it simmer for 25 minutes. Stir occasionally so that the rice doesn’t stuck to the bottom.
Remove the pot from heat and let it cool for 10 minutes. Add the shellfish meat and, in batches, blend the soup in a blender until smooth. Pour it back to a pot and add cream. Carefully heat the soup to serving temperature. Season with salt and cayenne pepper to taste.
Serve the bisque with garlic bread or aioli and drink the rest of the wine with it. Delicious!
