Well, one seafood soup that I love is the creamy bisque! You can use crayfish, lobster, prawn or any shell fish. Many people do not like it because of the fullness and the high seasoning but when it is your dinner meal, well I can bet that its divine. The recipe can be utterly confusing and if you sit on internet to find a bisque, you will find endless variation and complicated recipes which actually do injustice to the soup by deteriorating the readers’ interest to make it. This one is completely my version of bisque.

The soup should be loaded with flavor yet the meat should be soft. Hence, at the same time where you need to simmer the broth long, you need to cook the seafood briefly.

So, divide the claws, knuckles, shells and meats separate. The meat needs to be treated carefully and rest can be boiled long enough to get a strong flavorful stock.




  • Lobster- Prawn- Crayfish 600 gms and above
  • Butter 100 gm
  • Extra virgin olive oil 100 ml
  • Onion, peeled and roughly chopped 01
  • Leek (big) chopped 01
  • Carrots 100 gms
  • Onion 200 gms
  • Celery (big) chopped 01
  • Garlic chopped 03
  • Fennel few sprig
  • Saffron 1 pinch
  • Bay leaf 2 nos
  • Parsley and Taragon few sprig
  • Tomato purée 1 tbsp
  • White wine 200 ml (optional)
  • Brandy 100 ml (optional)
  • Fish stock (made from good cubes is fine) 2 liters
  • Double cream to finish 100 ml
  • Salt and freshly ground black pepper


  1. Melt the butter in a large thick-bottomed pan and gently cook the shells, knucles, etc till little brown.
  2. You can even roast the shells in any oven for 8-10 mins at 220C.
  3. Saute carrot, onion, leek, garlic, fennel seeds, saffron, bay leaf and thyme for 10-15 minutes with a lid on, stirring every so often.
  4. Add the shells and the juices to the vegetables pan.
  5. Dry the mixture and then add brandy and wine and continue drying until the alcohol smell cooks off.
  6. Add the tomato purée and fish stock, season and bring to the boil.
  7. Add the herbs and simmer very gently for 1 hour then blend in a liquidizer until smooth and strain through a fine sieve.
  8. Re-season if necessary, add the double cream and simmer for another minute.
  9. Slowly cook the seafood meat in butter till perfectly cooked.
  10. Fine dice the seafood meat
  11. Pour the soup in a soup plate or bowl.
  12. Place a spoon full of the seafood meat in between the soup.
  13. Garnish with some fennel sprigs and swirl a spoon full of butter over the soup.


About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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