Prawn Bisque is one of BigBoy's top three favourite soups. Its rich, velvety texture combined with a sweet, lingering finish makes it a masterpiece crafted for the taste buds. In this demonstration, BigBoy shares a recipe for prawn bisque inspired by his time in a professional kitchen. Paired with the previously made handmade pasta, this dish is an unmissable culinary delight!
What is Bisque?
Bisque is a classic soup originating from French cuisine, traditionally made with shellfish such as shrimp, lobster, or crab as the primary ingredient. This dish is characterised by its rich, concentrated flavour, smooth texture, and the natural sweetness and depth of flavour derived from cooking crustacean shells to extract their essence.
Bisque has a long history rooted in French coastal villages, where fishermen utilised leftover seafood to create a dish with extended shelf life. The term "Bisque" may derive from the French words "bis" and "cuite," meaning "twice-cooked." This reflects the dual cooking process typical of bisque preparation: first, the seafood and its shells are roasted or sautéed to release their aromatic oils; second, they are simmered over low heat to extract their flavors fully. The resulting soup is then finely strained and often enriched with cream or butter, producing a luxuriously velvety consistency.
What is the difference between Bisque and Soup?
Bisque and soup differ primarily in their ingredients, preparation methods, texture, and flavour profile:
Main Ingredients
Bisque: Focuses on shellfish, such as shrimp, crab, or lobster. The aim is to extract the essence and natural sweetness of the seafood.
Soup: Includes a broader range of ingredients, such as vegetables, meats, fish, or legumes, without restrictions to a specific category.
Cooking Process
Bisque: Typically involves a more elaborate preparation process, including roasting or sautéing shellfish shells to release their aroma, followed by simmering to extract their full flavor. The ingredients are often puréed and strained to achieve a velvety texture.
Soup: The preparation can be simpler, often requiring only simmering the ingredients until tender. Many soups do not require blending or straining.
Texture and Consistency
Bisque: Distinguished by its smooth, creamy, and thick consistency. This is achieved by incorporating cream or a roux to enhance its richness.
Soup: Can range from clear broths to chunky styles, depending on the recipe. The texture is typically less uniform than bisque.
Flavour Characteristics
Bisque: Noted for its concentrated, rich flavours derived from seafood, with a subtle sweetness and natural umami.
Soup: Offers a wider variety of taste profiles, from light and refreshing to hearty and savoury, depending on the ingredients used.
What is Flambé?
Flambé is a culinary technique where high-proof alcohol, such as brandy or cognac, is added to a dish and then ignited to create a dramatic burst of flames. This method, often considered a hallmark of French cooking, is not only visually impressive but also enhances the dish's flavour profile.
In the preparation of French prawn bisque, chefs frequently employ flambé. By igniting the alcohol, the harshness of the raw alcohol evaporates instantly, leaving behind its subtle fruity and aromatic notes. This process enriches the soup base with sweetness and a slight smokiness, complementing the natural umami of seafood. It also helps to eliminate any fishy or off flavours, resulting in a purer taste.
Key Considerations:
Dry Ingredients: The food in the pan should be sufficiently dry before flambéing. Excess moisture can hinder the alcohol from igniting properly, reducing the desired effect.
Sufficient Heat: The pan needs to be hot enough to ensure the alcohol vaporises and ignites effectively.
Execution: After adding the alcohol, tilting the pan slightly allows the stove flame to ignite the vapours, or a lighter can be used. The flames will extinguish naturally as the alcohol burns off.
Flambé is as much about showmanship as it is about precision, showcasing a chef’s expertise while delivering complex, layered flavours—a testament to the artistry of French cuisine.
Prawn Bisque with Handmade Pasta
This time, we’ll be making Prawn Bisque. Interestingly, the same technique can be applied to other seafood, such as crab or lobster. So, if you’re not a fan of prawns, feel free to substitute with crab or lobster; the cooking process remains largely the same. While you can enjoy this soup on its own, we’ll take it a step further by pairing it with the handmade pasta demonstrated in a previous video, creating a delightful Prawn Bisque Pasta. With this pairing, the dish will be complete!
Let’s dive into crafting this rich and aromatic French classic. Watch the video below to get started! Scroll down for a detailed written recipe and step-by-step instructions.
Ingredients
Handmade Pasta | 160g |
|---|---|
Prawns | 14pcs（450g） |
Onion | 1 each |
Celery | 1 stick |
Carrot | 1 each |
Thyme | few sprigs |
Tomato Paste | 1 tbsp |
Brandy | 30ml |
Fish Stock/ Water | 800ml |
Thickened Cream | 40ml |
Salt | to taste |
Butter | 5g |
Parsley | to taste |
Steps
1.
For the pasta, refer to the handmade pasta recipe for preparation instructions.
2.
Finely chop the onion, dice the celery and carrot, and mince the parsley. Devein and shell the prawns, reserving the heads and shells for stock.
3.
In a pot over medium heat, heat olive oil and sauté the prawn heads and shells until aromatic and all moisture has evaporated.
4.
Add the onion, celery, and carrot, cooking until the vegetables soften.
5.
Stir in thyme and tomato paste, increase to high heat, and cook until the mixture darkens. Deglaze with brandy, then flambé to burn off alcohol, leaving a subtle sweetness and smoky aroma.
6.
Once the flames subside, add fish stock or water, just enough to cover the ingredients. Simmer gently for an hour.
7.
When reduced by half, blend lightly and strain into a saucepan. Reduce further, then stir in cream, butter, and salt to taste.
8.
Boil salted water in a pot, cook the handmade pasta for 2 minutes, drain, and set aside.
9.
Heat oil in a skillet over medium heat, sear the prawns until golden, season with salt, and set aside.
10.
Using the same skillet, warm the prawn bisque, toss the pasta until coated, and serve garnished with parsley.
