Shrimp bisque is a cornerstone of classical cuisine, originally conceived as a rustic purée made with shellfish and bread, long before flour or rice were used as thickeners. The true richness comes from the shells, the stock, and good-quality bread. This recipe follows the authentic method, focusing on depth, balance, and respect for ingredients. Let’s see how to make the Traditional Shrimp Bisque
Traditional
Seafood
Traditional Shrimp Bisque
Traditional shrimp bisque is a rich, creamy soup made only with shrimp, bread, and fish stock, without flour or rice. A timeless classic of French cuisine.
Ingredients
- Fresh shrimp 35
- Onion 1 large
- Carrot 1 large
- Celery stalk 1
- Bay leaf 1
- Mixed herbs 1 tsp
- Brandy or Cognac 4 tbsp
- Dry white wine 4 dl
- Fish stock 1.25 l
- Breadcrumbs 100 g
- Double cream 1.5 dl
- Butter 30 g
- Salt to taste
- Cayenne pepper to taste
Tools
- Knife
- Pot
- Mortar
- Food mill
- Fine sieve
- Wooden spoon
Instructions
- Gently sauté finely chopped onion, carrot, celery, herbs, and bay leaf in butter for 15 minutes without browning.
- Deglaze with brandy and white wine, raise heat, and add shrimp.
- Season and simmer gently for 10 minutes, then let cool slightly.
- Peel shrimp, cut flesh into thirds, and set aside.
- Pound shells and trimmings into a paste using a mortar.
- Add shell paste to cooking liquid and fish stock, simmer briefly.
- Pass through a food mill, adjust seasoning.
- Return to heat, add breadcrumbs, and simmer 10 minutes.
- Strain through a fine sieve, add cream and shrimp pieces.
- Bring back to a brief boil and serve garnished with shrimp tails.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
18 g
18 g
Carbohydrates
20 g
20 g
Protein
22 g
22 g
Sugar
3 g
3 g
Fiber
2 g
2 g
Sodium
540 mg
540 mg
This post is also available in: Italiano (Italian)
