Bisque

To prepare the bisque, first make the fish stock following our recipe. Clean the shrimp. Using your hands, gently remove the head 1, the legs 2, and the shell. Collect all the scraps in a bowl; you will need about 17.5 ounces (500 g) for this preparation. Not all the shrimp you clean are necessary for making the bisque, just 3-4 per person, and you can use the others for your recipes. Then prepare the soffritto, clean the celery thoroughly, and cut it into strips 3.

Peel the carrot 4 and cut it to the same size as the celery 5. Also peel the onion 6.

Coarsely chop the onion as well 7. Then take a large pot and place 1.5 tablespoons (20 g) of butter inside 8; let it melt and add the soffritto vegetables 9.

Stir to flavor 10, then add the shell scraps 11 and increase the heat. Stir occasionally; a crust should form on the bottom 12.

Add salt 13, pepper 14, and deglaze with the cognac 15.

Then pour in the white wine 16 and let the alcohol evaporate completely for a few minutes. Add the aromatic herbs 17 and pour in the fish stock 18.

Let it cook over medium heat for about 30 minutes 19, stirring occasionally. Once ready, strain it into another saucepan with a fine-mesh chinoise 20, pressing the heads well with a ladle so that all the juices come out 21.

Place it back on the stove 22 and bring to a boil. Add the rice 23 and cook for about 15 minutes, stirring occasionally. This way, the rice will release all its starch into the bisque. Strain the bisque again with a fine-mesh chinoise 24 into another saucepan.

Press well with the back of a ladle 25 and return the bisque to the stove 26. Add the remaining 7 tablespoons (100 g) of butter 27.

Add the cream 28 and stir 29 until well combined 30. If necessary, adjust the salt and pepper.

Cut the shrimp into small pieces 31. Serve the bisque with a quenelle of shrimp on top 32 and enjoy it hot 33!