Shrimp and Fennel Bisque
A refined and velvety bisque made with tiger shrimp and fennel, enriched with crème fraîche. This delicate French-inspired soup will delight seafood lovers with its subtle flavors and creamy texture.
🛒 Ingredients
4 servings
- 16 oz Tiger Shrimp
- 4 tbsp Olive Oil
- 1 large Onion
- 1 Fennel bulb
- 2 Carrots
- 2/3 cup Dry White Wine
- 1 tbsp Cognac
- 14 oz Crushed Tomatoes
- 4 1/4 cups Fish Stock
- 2 pinches Paprika
- 2/3 cup Thick Crème Fraîche (or sour cream)
- 8 Shrimp (for garnish)
- Salt and Pepper
- Fennel fronds (for garnish)
Watch the original video
Watch on TikTokDirections
- 1
Peel the shrimp and set the meat aside. Crush the shells and heads.
- 2
Sauté the shells in hot oil for 5 minutes in a large pot.
- 3
Add the onion, fennel, and carrots. Cook for 10 minutes until the vegetables begin to soften.
- 4
Pour in the white wine and cognac, and let boil for 1 minute to evaporate the alcohol.
- 5
Add the crushed tomatoes, fish stock, and paprika. Cover and simmer for 30 minutes.
- 6
Chop the reserved shrimp meat. Remove the pot from the heat and blend the soup finely using a food processor or immersion blender.
- 7
Pass the mixture through a fine-mesh sieve, pressing down well to achieve a velvety texture.
- 8
Pour the strained soup into a clean pot. Add the chopped shrimp and cook for 10 minutes.
- 9
Blend again until the soup is smooth. Adjust seasoning to taste.
- 10
To serve, reheat gently with the crème fraîche. Garnish with shrimp sautéed in butter and fennel fronds.
💡 Chef's Tip
This bisque can be prepared 24 hours in advance and kept in the refrigerator. It also freezes very well for up to 1 month; thaw overnight in the refrigerator. Press the mixture well through the sieve to obtain the characteristic velvety texture.
