Prawn bisque
Ingredients
- The remains of 1 kg of prawns (heads, shells, tails)
- 150 ml white wine + half a glass of water
- 2 c. à soupe olive oil from Aix-en-Provence – ripened olives PDO
- 1 bouquet garni
- 1 gousse garlic
- 1 a small onion (or two shallots)
- 1 c. à café tomato purée
- 100 ml light cream
- Salt, pepper
Tip
Instructions
In this recipe, only the ‘leftovers’ from the prawns are used (heads, shells and tails). Have a look at our recipe suggestions for using the prawn meat!
Peel and then roughly chop the onion.
Heat 1 tablespoon of olive oil from Aix-en-Provence – PDO ripened olives – in a large saucepan, then fry the prawn shells, heads and tails. Fry until they stick firmly to the bottom of the saucepan or even start to burn.
- Add the white wine, the bouquet garni, garlic and onion, and leave to boil for 1 to 2 minutes until the alcohol has evaporated.
- Add enough liquid to cover, add the tomato purée and leave to simmer over a low heat (for at least 40–45 minutes).
Once this time has elapsed, remove the bouquet garni and blend the soup. Strain it to retain only the soup, and discard the solid remains.
Add the light cream and 1 tablespoon of olive oil from Aix-en-Provence – matured olives PDO – then season with pepper and salt to taste. Leave to simmer over a low heat until the bisque reaches the desired consistency.
- Serve piping hot.
Tip
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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