Fennel Bisque

hd4000    April 03, 2020    Comment   

Fennel Bisque. Add clam juice mixture, rice, tomato paste. Melt the butter in a large saucepan over a medium heat. Add the garlic and cook for a minute more.

Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan. Bring to a boil and reduce heat. Strain to remove tomato seeds and skins. You can have Fennel Bisque using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fennel Bisque

1. You need 8 of large Prawn/langoustine shells.
2. You need 1 of fennel head.
3. It's 1 of carrot.
4. It's 1 stick of celery.
5. Prepare 1 tsp of smoked paprika.
6. You need 1 of onion.
7. You need 3 cloves of garlic.
8. It's to taste of Cream.
9. Prepare 100 g of Butter.
10. You need of Brandy.
11. You need of White wine.
12. You need of For mayonnaise:.
13. Prepare 2 of eggs yolks.
14. You need of Olive oil.
15. It's to taste of Lemon juice.
16. Prepare to taste of Vinegar.
17. Prepare 1 pinch of saffron.
18. Prepare 1 clove of finely grated garlic (optional).

Return to saucepan repeat with remaining mixture. A rich and thick tomato bisque layered with fennel and prawns (shrimp work too!). Recipe is paleo, dairy free, and gluten free (vegan optional if you leave out the prawns). This bisque has all the feels.

Fennel Bisque step by step

1. If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot..
2. Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour..
3. Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving..
4. Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise..

It's feel good for real food with a modern preparation that proves tomato and fennel are every bit as flavorful as any crustacean-based bisque. When ready to serve, blend with a stick blender until foamy. For the Fennel, place the remaining bisque into a small saucepan. Bring to a simmer and add the fennel. Garnish with chopped fennel fronds and parsley, if desired.