Bentley's shellfish bisque
There are many reasons to visit the chic Petersham Hotel in Richmond, but best of all, is Alex Bentley's menu, including this clever twist on a classic
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 20 mins
Cook 2 hrs 10 mins
- Crush the shellfish shells in a food processor or put them in a plastic bag and bash with a rolling pin, the more you break them up the better. Tip them into a large hot pan with the olive oil and butter and cook for 10 minutes. Add the chopped celery, garlic, carrots, shallots, leek, fennel, orange, coriander, fennel seeds, herbs de Provence, ginger and lime leaves and fry until well browned with a strong shellfish aroma. Add 2/3 of the tomatoes and fry until the juices evaporate, add the wine and bring to a boil. Add the stock and bring back to the boil, turn down to a simmer and cook for 2 hours skimming off any scum that rises to the top.
- Pour everything through a sieve, pressing down on the shells and veg to extract the maximum flavour. Pour through a muslin cloth or fine sieve to make sure any fine bits of shell have been removed.
- Put the liquid back into the clean pan, taste and then boil until it has a good strong flavour but there is still enough for 4 shallow soup bowls. Add the brandy and boil for 1 minute. Add the cream and a squeeze of lemon and season.
- Put pieces of cooked shellfish into hot bowls along with some herbs and tomato pieces and pour over the hot bisque, we would do this at the table. (Petersham Hotel, Nightingale Lane, Richmond, Surrey, 020 8940 7471; petershamhotel.co.uk)
PER SERVING
556 kcalories, protein 35.6g, carbohydrate 9.9g, fat 37.6 g, saturated fat 13.6g, fibre 2.5g, salt 5.08 g
Recipe from olive magazine, May 2011.
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Ingredients
- 2kg shellfish shells (crayfish, lobster, prawns, whatever you can get) , keep some of the cooked meat you extract for the bisque, use the rest for something else
- 75ml olive oil , plus 75g butter
- 1½ sticks celery , chopped
- ½ head garlic , peeled and chopped
- 2 carrots , peeled and chopped
- 3 shallots , peeled and chopped
- ½ leek , peeled and chopped
- ½ fennel bulb , peeled and chopped
- ½ orange , zested
- ½ tbsp coriander seeds
- ½ tbsp fennel seeds
- ½ tbsp herbes de Provence
- 75g ginger , sliced
- 2 kaffir lime leaves
- 6 tomatoes , seeds scooped out and chopped (save some for decoration)
- 375ml bottle white wine
- 750ml fish or chicken stock (or a mixture)
- 1 tbsp brandy
- 1 tbsp cream
- ¼ lemon
- pea shoots or watercress , to garnish
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This recipe is based on the apple pie that chef Richard Corrigan's mother used to make every St Patrick's Day
4
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 20 mins
Cook 2 hrs 10 mins
Ingredients
- 2kg shellfish shells (crayfish, lobster, prawns, whatever you can get) , keep some of the cooked meat you extract for the bisque, use the rest for something else
- 75ml olive oil , plus 75g butter
- 1½ sticks celery , chopped
- ½ head garlic , peeled and chopped
- 2 carrots , peeled and chopped
- 3 shallots , peeled and chopped
- ½ leek , peeled and chopped
- ½ fennel bulb , peeled and chopped
- ½ orange , zested
- ½ tbsp coriander seeds
- ½ tbsp fennel seeds
- ½ tbsp herbes de Provence
- 75g ginger , sliced
- 2 kaffir lime leaves
- 6 tomatoes , seeds scooped out and chopped (save some for decoration)
- 375ml bottle white wine
- 750ml fish or chicken stock (or a mixture)
- 1 tbsp brandy
- 1 tbsp cream
- ¼ lemon
- pea shoots or watercress , to garnish
PER SERVING
556 kcalories, protein 35.6g, carbohydrate 9.9g, fat 37.6 g, saturated fat 13.6g, fibre 2.5g, salt 5.08 g
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