Brimming with flavour and vibrant colour, this seafood bisque is perfect for warming up on chilly nights, yet equally delightful on a summer day. The choice is yours!

Serves 3

980g El Navarrico fish fumet
12 uncooked prawns
8 mussels, steamed opened
2 fillets white fish, cut into small chunks
handful Italian parsley, chopped
La Parisienne French baguette, sliced

Heat fish fumet in a pot to a boil then turn down heat to let simmer. Add in prawns and fish and simmer gently until cooked. Add mussels at the end and heat until warmed through.

Top with chopped parsley and serve with toasted French baguettes.



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