Recipe: Tasty Fennel Bisque

Recipe: Tasty Fennel Bisque Delicious, fresh and tasty.

Fennel Bisque. Add clam juice mixture, rice, tomato paste. In a Dutch oven, bring the water, cream and garlic to a boil. Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.

Return to saucepan repeat with remaining mixture.

Add clam juice mixture, rice, tomato paste.

Add the remaining ingredients, stir well, and bring to a simmer.

You can cook Fennel Bisque using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fennel Bisque

1. Prepare 8 of large Prawn/langoustine shells.

2. Prepare 1 of fennel head.

3. You need 1 of carrot.

4. You need 1 stick of celery.

5. Prepare 1 tsp of smoked paprika.

6. Prepare 1 of onion.

7. It’s 3 cloves of garlic.

8. Prepare to taste of Cream.

9. It’s 100 g of Butter.

10. You need of Brandy.

11. Prepare of White wine.

12. It’s of For mayonnaise:.

13. It’s 2 of eggs yolks.

14. It’s of Olive oil.

15. Prepare to taste of Lemon juice.

16. Prepare to taste of Vinegar.

17. Prepare 1 pinch of saffron.

18. It’s 1 clove of finely grated garlic (optional).

This fabulous holiday menu also includes Buttermilk Sage Biscuits, Sweet Potato-Rosemary Gratin, Mustard and Pear-Glazed Pork Loin, Broccolini with Clementines and Ginger, Cream Cheese-Almond Sugar Cookies, Chocolate.

Melt the butter in a large saucepan over a medium heat.

A smooth, intensely flavored bisque that brings out the flavor of oysters.

Fennel is a great companion flavor to oysters.

Fennel Bisque step by step

1. If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot..

2. Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour..

3. Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving..

4. Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise..

Fennel Bisque Picked up some langoustine and prawns for an easy spring supper.

Made bisque from the leftovers and served with toast and saffron mayonnaise. alex London.

A rich and thick tomato bisque layered with fennel and prawns (shrimp work too!).

Recipe is paleo, dairy free, and gluten free (vegan optional if you leave out the prawns).

This bisque has all the feels.