Seafood Bisque Recipe

Step 1

Heat the oil in a saucepan. Add the onions and cook gently for 3 minutes. Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft.

Step 2

Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.

Step 3

Strain the soup through a fine sieve, using the back of a wooden spoon to 'press' the vegetables. Discard the vegetables and return the soup to a clean saucepan.

Step 4

Add the remaining stock, tomato puree and pasta. Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente.

Step 5

Stir in the assorted seafood and the dry sherry and heat through for 5 minutes. Season to taste with salt and pepper.

Step 6

Ladle the soup into warm bowls. Swirl a teaspoon of single cream into each serving. Sprinkle with the chopped parsley and serve at once.

Preparation time: 15 minutes

Cooking time: 45 minutes

Freezing recommended after step 4

Look out for the tiny conchigliette pasta - a smaller version of the conchigtie (conch shells) or use maruzze (seashell) pasta shapes in this delicious soup.

Things You'll Need

  • 4ts Olive oil
  • 2 Onions, sliced
  • 1lb (480 g) tomatoes, chopped
  • 2 Garlic cloves, crushed
  • 1ts Black peppercorns
  • 1tb Chopped fresh oregano
  • 1tb Fresh basil, shredded
  • 1tb Chopped fresh parsley
  • 1 1/4pt (750 ml) chicken or fish
  • Stock
  • 8tb Tomato puree
  • 2oz @60 g) small pasta shells
  • 8oz (240 g assorted cooked
  • Seafood eg: prawns, crab,
  • Mussels and scallops)
  • 2tb Dry sherry
  • 4ts Single cream
  • Salt and freshly ground
  • Black pepper
  • Chopped parsley, to garnish

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