Seafood bisque

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Olive oil
2 Onions, sliced
1 pounds (480 g) tomatoes, chopped
2 Garlic cloves, crushed
1 teaspoon Black peppercorns
1 tablespoon Chopped fresh oregano
1 tablespoon Fresh basil, shredded
1 tablespoon Chopped fresh parsley
1¼ pint (750 ml) chicken or fish
Stock
8 tablespoons Tomato puree
2 ounces @60 g) small pasta shells
8 ounces (240 g assorted cooked
Seafood eg: prawns, crab,
Mussels and scallops)
2 tablespoons Dry sherry
4 teaspoons Single cream
Salt and freshly ground
Black pepper
Chopped parsley, to garnish

Directions

1. Heat the oil in a saucepan. Add the onions and cook gently for 3 minutes. Add the tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until the tomatoes are soft. 2. Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes. 3. Strain the soup through a fine sieve, using the back of a wooden spoon to 'press' the vegetables. Discard the vegetables and return the soup to a clean saucepan. 4. Add the remaining stock, tomato puree and pasta. Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente. 5. Stir in the assorted seafood and the dry sherry and heat through for 5 minutes. Season to taste with salt and pepper. 6. Ladle the soup into warm bowls. Swirl a teaspoon of single cream into each serving. Sprinkle with the chopped parsley and serve at once.

Preparation time: 15 minutes Cooking time: 45 minutes Freezing recommended after step 4

Look out for the tiny conchigliette pasta - a smaller version of the conchigtie (conch shells) or use maruzze (seashell) pasta shapes in this delicious soup.

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