Sea sauce (bisque)
8 servings
30 minutes
Sea sauce (bisque) is the quintessence of French cuisine, embodying the refinement of taste and the richness of marine aromas. Its origin is linked to the traditions of France's coastal regions, where fish and shrimp shells were used to create rich broths. This sauce has a deep, rich structure that intertwines the sweetness of carrots, the freshness of celery, and the spiciness of tomato paste. Notes of whiskey add a light smoky elegance to the dish, while butter gives it a silky consistency. It is ideal for serving with seafood, pasta or white fish, enhancing their flavor and creating harmony on the plate.
1
Fry all the vegetables, add shrimp shells and fry for 10 minutes, stirring.
- Carrot: 500 g
- Onion: 300 g
- Leek: 150 g
- Celery stalk: 150 g
- Tomatoes: 250 g
- Prawn (shrimp) shells: 500 g
- Vegetable oil: 100 ml
2
Add tomato paste and fry for another 5 minutes.
- Tomato paste: 300 g
3
Add two liters of water and boil for about 20 minutes until the vegetables are ready.
- Water: 2 l
4
Add spices and whiskey. Cook for another 5 minutes, let it steep for half an hour.
- Whisky: 50 ml
- Bay leaf: 1 piece
5
Blend everything with a blender or mixer. Strain the resulting puree through a fine sieve to prevent shell bits from getting into the sauce.
- Prawn (shrimp) shells: 500 g
6
Add salt and sugar, mix. Cover with butter.
- Sugar: 30 g
- Butter: 50 g
