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
Ingredients
980g El Navarrico fish fumet
12 uncooked prawns
8 mussels
White wine
2 fillets white fish, cut into small chunks
Handful Italian parsley, chopped
La Parisienne French baguette, sliced
Steam mussels with a splash of white wine until they open. Set aside, reserving some of the steaming liquid.
In a separate pot, bring fish fumet and ½ cup of the reserved mussel broth to a gentle boil. Reduce to a simmer, then add prawns and fish, cooking until just done. Return the mussels to the pot and heat through gently.
Top with chopped parsley and serve with toasted French baguettes.
