One evening I made my salmon flowers (you can find them here) and I didn’t think they would be enough so I went off and make a seafood bisque 🙂 Here is how I made it. It’s super easy, too!
Dice the carrots, celery and onion and sizzle in a non-stick pot with a spoonful of olive oil.
When the veggies are half done, add chilli flakes and anchovies
Once they are translucent and soft and the anchovies have dissolved, add half a glass of brandy and wait for it to evaporate. Then, add the fish stock and tomato puree.
Let the bisque boil over a low fire for a while. 20 mins, or a bit more. If it starts to become too thick, add some more fish stock.
Taste it often to check for seasoning and when it’s done, add the heavy cream and blend it well before adding your shellfish of choice – I chose a spanish one I can’t remember the name of, but any type of clam, mussel are absolutely fine