Shrimp bisque

“It can also be made from American sauce by adding a little fish broth and the cleaned shrimp to accompany the soup. It is made with all shellfish. ”

 Ingredients

• 1 kg shrimp of medium size
• 1 bottle of Mala Peruviana red 500 ml
• 1 liter of fish broth
• 1 serving of vegetables (celery, carrot, fennel, onion, leek, etc.)
• Peppercorns
• 1 bay leaf
• 100ml brandy
• 100ml white wine
• 100 g butter
• 100 ml cream
• Olive oil
• Salt Pepper

Shrimp Biscue preparation

We take the shrimp and remove the head, the shell from the body and the tail. Put the shrimp body in a little salted water with 1 bay leaf to boil and keep. Put the olive oil in a saucepan to burn and add the shells, the mirepoua and the peppercorns to sauté. Quench with brandy and wine and flash. Add the fish broth, Mala Peruviana and let them boil for about 1 hour.

Remove and pass through a sieve to take their substances and strain. We beat the shells in a mortar to remove all their substances. Pass through etamine or a very fine sieve and add the butter and cream to bind. Bring to a boil. Serve by adding the shrimp bodies.