Squash and Shrimp Bisque

Ingredients

• Fish Stock

  • 1 lb (454 g) shell-on shrimp (uncooked)
  • 1/4 lb (115 g) white fish with skin and bones (such as halibut, haddock or cod)
  • 1 carrot, peeled and cut into rounds
  • 1 celery stalk, sliced
  • 1 onion, cut into wedges
  • 2 cloves garlic, peeled
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) pastis (such as Pernod)
  • 5 cups (1.25 litres) water
  • 1 bouquet garni (see recipe)
  • 1 teaspoon (5 ml) peppercorns
  • 1 pinch saffron (optional)

• Bisque

  • 1 leek, white part only, thinly sliced
  • 1/4 cup (60 ml) butter
  • 1 tablespoon (15 ml) tomato paste
  • 3 cups (750 ml) peeled and diced butternut squash
  • 1/4 cup (60 ml) 35% cream
  • 1 tablespoon (15 ml) fresh tarragon
  • Salt and pepper