Name: Squash and Shrimp Bisque
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 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); 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

Squash and Shrimp Bisque

Preparation

20 MIN

Cooking

45 MIN

Servings

Instead of sautéing the shrimp, you can add them raw to the bisque. Simmer for 2 or 3 minutes depending on size.

Bouquet garni

It’s easy to make a bouquet garni: simply tie together sprigs of fresh herbs from your garden or the market.

All you have to do is make a tight bundle of sprigs of parsley, thyme, rosemary and summer savory, about 7.5 cm (3 inches) long by 2 cm (3/4 inch) thick. Add 4 or 5 dried or fresh bay leaves and tie the whole bundle with kitchen string.

Hang to dry or use fresh.

Perfect for flavouring soups, broths and stews.