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skinnymixer's Seafood Bisque with Rouille
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skinnymixer's Seafood Bisque with Rouille

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Seafood
Cuisine: French
Servings: 6
Author: Skinnymixers

Ingredients

  • 600 g black mussels debearded
  • 600 g large green prawns cleaned with the heads reserved
  • 600 g firm white fish fillet cut into thick strips
  • 2 cloves of fresh garlic peeled
  • small handful of fresh parsley
  • small handful of fresh basil
  • pinch of fresh thyme
  • 4 strands of saffron optional
  • 100 g leek roughly chopped
  • 100 g carrot roughly chopped
  • 60 g celery roughly chopped
  • 30-50 g butter or ghee
  • 500 g chicken stock liquid or 1 tbsp stock concentrate + 500 g or 17.6 oz water
  • 1 bay leaf
  • 140 g tomato paste
  • 100 g tomato passata or puree
  • 5 g honey
  • 1 tsp apple cider vinegar
  • 50 g cream
  • Fresh basil for serving
Metric - Imperial

Instructions

  • Prepare seafood and set aside, retaining prawn heads. It is better if your seafood is brought to room temperature before beginning.
  • Without washing the bowl from making the Rouille, add garlic, parsley, basil, thyme and saffron to mixer bowl, chop for 3 sec/speed 9/MC on.
  • Add leek, carrot and celery to mixer bowl, chop for 3 sec/speed 8/MC on.
  • Scrape bowl down, add butter and saute for 8 min/100°C or 212°F/speed 2/MC Off.
  • Add stock, bay leaf, tomato paste, tomato passata, honey and apple cider vinegar to mixer bowl.
  • Insert simmering basket and put reserved prawn heads into the simmering basket. Cook for 20 min/100°C or 212°F/speed 3/MC on.
  • Put mussels in the bottom steaming tray, with prawns layered on top. Place fish in a single layer on to top steaming steaming tray. Steam for 10 min/steaming temp/speed 4 or until done.
  • Remove seafood to thermal server to keep warm and finish cooking.
  • Using tongs, pick out the prawn heads from the simmering basket and discard. Remove the simmering basket and put any left over "bits" into the mixer bowl.
  • Add cream to mixer bowl and blend bisque for 1 min/speed 9/MC on.
  • Serve bisque in a shallow bowl with seafood presented, fresh cracked pepper and freshly torn basil leaves. Spoon Rouille into the soup while eating or smeared on crusty fresh baguette.

Notes

You can use whichever seafood you prefer, just adjust cooking times.
Some types of firm white fish are blue eye trevalla, ling fish, monk fish, snapper and shark. I used blue eye trevalla.
I recommend you prepare your seafood before you start cooking so that it has a chance to come to room temperature.