Print
30 Minutes
20 Minutes
2-4 People
Ingredients
- Seafood (Cod, Smoked Haddock, Shrimps, Salmon & Mussels)
- 4 oz Butter
- 2 Carrots (diced)
- ½ medium Onion (roughly chopped)
- 2 fl oz Brandy
- 8 fl oz dry White Wine
- 2 pt Fish Stock Bouquet Garni (made with tarragon, bay leaf and flat-leafed parsley)
- 5 fl oz Double Cream
- 2 tbls finely chopped flat-leafed parsley
- 2 oz uncooked rice
Method
Make fish stock with a few fish bones, trimmings of Veg (carrots, onions, leeks, celery, bay leaf, & Peppercorns).
Simmer for 20 minutes and strain. Put to one side.
Make a small roux (2-oz butter and 2 oz flour mixed together). If roux is hot add cold fish stock.
Add tomato puree. Cut julienne of vegetables (carrots, onions, leeks, & celery).
Sauté in pan and add your pieces of fish, crush some garlic and add dry white wine.
Combine your sauce to pan mix together and simmer.
Season with salt and pepper. Add parsley and chives (cream is optional).
If you want to have smooth bisque put all ingredients into a food processor.
To Serve:
Combine your sauce to pan mix together and simmer. Season with salt and pepper. Add parsley and chives (cream is optional). If you want to have smooth bisque put all ingredients into a food processor.
You may also like
Autumn Fruit Cobbler
New Season Irish Carrot Cake
International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.Greek Yogurt, Lemon Zest and Pistachio Pancakes
Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.