60 minutes
A creamy and rustic shrimp bisque with the delicate flavors of fennel and leeks, enhanced with white wine and Pernod.
tablespoons
teaspoons
Shrimp, shelled, reserve shells
0 lb
cups
Pernod Or Brandy
tablespoons
sprigs
Bay Leaf
each
Celery Stalks, chopped, reserve leaves
each
Large Leeks, chopped, white and light green parts only
each
Garlic Clove, chopped
each
Fennel Bulb, finely chopped, reserve fronds
each
Long-grain Rice
cups
tablespoons
pinches
to taste
1. Prepare Shrimp Stock
Melt 1 tablespoon of butter in a large pot over medium heat. Add ½ teaspoon of salt and the reserved shrimp shells. Cook for about 3 minutes until the shells are lightly browned. Pour in the white wine and Pernod or brandy, and let it simmer for a minute to deglaze the pot. Add 6 cups of water, the thyme, and the bay leaf. Let the mixture simmer gently for about 18 minutes to develop the stock.
2. Cook Shrimp
Melt 2 tablespoons of butter in the same pot over medium heat. Add ½ teaspoon of salt and the shrimp. Sauté the shrimp until they are just cooked through, about 2 to 4 minutes. Remove the shrimp from the pot and set them aside in a bowl.
3. Sauté Vegetables
In the same pot, melt the remaining butter and add another ½ teaspoon of salt. Stir in the chopped celery, leeks, garlic, and fennel. Cook for about 5 minutes until softened. Add the rice, tomato paste, and a pinch of cayenne pepper, stirring for another 2 minutes.
4. Simmer Bisque
Pour the reserved shrimp stock into the pot, bringing the mixture to a gentle simmer for about 20 minutes. Add most of the cooked shrimp back to the pot, reserving a few for garnish. Use a blender or immersion blender to puree the bisque until smooth. If necessary, reheat the bisque gently.
5. Season and Serve
Just before serving, add fresh lemon juice and salt to taste, adjusting the seasoning as needed. Serve the bisque in bowls, garnished with the reserved shrimp, celery leaves, and fennel fronds.
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