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Gordon Ramsay Seafood Bisque Recipe

Gordon Ramsay Seafood Bisque Recipe

My Gordon Ramsay-style seafood bisque recipe — a deeply flavoured shellfish stock from roasted shells, finished with brandy and cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Soup
Cuisine: British, French
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 500 g raw prawns or langoustines shell on
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 1 celery stick roughly chopped
  • 3 garlic cloves crushed
  • 2 tbsp tomato purée
  • 60 ml brandy
  • 800 ml fish or chicken stock
  • 1 bay leaf
  • 100 ml double cream
  • Salt and black pepper
  • Fresh chives to garnish

Method
 

  1. Peel prawns, keeping shells. Chill the meat.
  2. Roast shells at 200°C / 180°C fan / Gas 6 for 15–20 minutes.
  3. Cook vegetables 8–10 minutes, add garlic and purée 2 minutes.
  4. Add shells and brandy, bubble 1–2 minutes.
  5. Add stock and bay leaf, simmer 30 minutes.
  6. Blitz, then strain thoroughly through a fine sieve.
  7. Return to a clean pot, add cream and prawns, cook 2–3 minutes.
  8. Season, serve with chives.

Notes

Roast the shells until deeply coloured for the best flavour.
Strain thoroughly to remove all shell fragments.
Add prawns at the end to keep them tender.
The strained base freezes well for up to 3 months.