Seafood Bisque Recipe

• 450g/1lb shell on uncooked prawns/shrimp, shelled reserve the heads and shells for the stock
• 225g/8oz white fish cut into inch cubes
• 1 small onion chopped
• 1 leek chopped
• 1 stick of celery chopped
• 1 small carrot peeled and chopped
• 1 plump clove of garlic chopped
• 100ml. carton single cream
• A little olive oil for frying
• 1 lemon, juice of, keep the rest of it and use it in the stock>

• 1 onion, peeled and cut into quarters
• 1 Carrot roughly chopped
• 12 black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric
• 1/2 bottle medium sweet white wine and the same amount of water
• A handful of roughly chopped parsley
• The shells and heads from the prawns
• 2 cloves
• 4 cloves garlic bashed
• 2 bay leaves
• The remains of the juiced lemon 

• 1 small baguette cut into thin slices
• Olive oil to fry
• 1/2 teaspoon herbes de provence

1. OK first peel your prawns and reserve them for later.
2. Now make your stock by placing all the ingredients into a largish pan and bring to the boil.
3. Allow to simmer well for about 15 minutes while occasionally crushing the shells and heads with a wooden spoon.
4. Strain through a seive and discard all of the solids
5. Lightly poach 4 of the prawns in the stock until just cooked, then put them aside in a warm place for garnishing the bisque later.
6. Now in a large pan fry off the onion, leek, carrot and celery, in a little olive oil until soft, about 10 minutes.
7. Reduce the heat, and add the garlic, cook for a further 5 minutes.
8. Now add the stock and bring to the boil.
9. Add the prawns/shrimp and white fish and poach for 3 minutes.
10. Remove from the heat and whizz until smooth with a stick blender.
11. Add the cream and check the seasoning.
12. Keep warm if you want to serve it now....or when cool put into a plastic container and refrigerate for serving the next day.
13. Mix all the ingredients for your rouille. 
14. Make your croutons by frying the sliced baguette in some olive oil over a medium heat till golden, place on kitchen paper to drain and sprinkle evenly with the herbs.
15. Serve ladled into warm bowls garnished with a cooked prawn and a shake of smoked paprika, with the croutons and rouille served on the side.