Dublin Bay Prawn Bisque
Source of Recipe
Taste of Ireland
List of Ingredients
4 Lbs Whole Prawns
1 Lb Fresh Tomatoes and tble spoon of Puree.
1/2 head of cellery and 2 Carrotts both chopped
4. Spriggs of both Tarogon and parsley
1/4 Lb Mushrooms Chopped and 1 Onion chopped.
3 leaves of bay leaf and 3 cloves with 3 garlic colves crushed.
1 cup of dry white wine and a cup of brandy
1/2 Pt fresh cream and 3 egg yoaks and one cup of olive oil and Tbl Spoon Flower.Recipe
irst we will make the stock to cooke the prawns in . This stock once the prawns have been cooked in it is not discarded but used as the stock to make the bisque. In a pot large enough to fit the prawns depending on the their size put in the olive oil and heat.
Then add the chopped veg,herbs and wine.
Sweat these to get the flavour out then add 4 to six pts of cold water and let come almost to the point of boiling. Plung in the whole prawns and just bring to the boil . The prawns will now be cooked sufficiently. Do not over cook. Remove the prawns and let cool. Remove the heads and shell the prawns ... all the shells place on a baking tray and place the prawn shells in a hot oven to bake. This might seem odd but it is necessary to obtain the fullest flavour to the soup. Meanwhile in another pot melt the butter and add the flower and cook the flower and butter gently .Then add the tomatoe puree.Put in the baked prawn heads and finally add the cooking stock with the veg and bring back to the boil. simmer for one hour then add the brandy and stir. Cook for a further 10 minutes and strain.Beat the egg yokes and cream together and add to the bisque. Do not let boil or the egg will curdle .The bisque will now thicken. Arrange the peeled prawns in bowls or soup plates and pour the bisque over the prawns.
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