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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros

Seafood Bisque


200 g prawns
50 g Culinary Journey Onion Sofrito
5 g Culinary Journey Tomato Concentrate
750 ml water
40 ml dry white wine
40 g Culinary Journey Seafood Fond
30 g brandy


Sauté the prawns with some olive oil, peel and remove the heads. Set the flesh aside.
Replace the heads and flambé with the brandy, crushing them. Strain and extract the resulting juice.
Make a velouté sauce with the butter, flour, water and the Seafood Fond and add the wine and the Tomato Concentrate and the juice from the heads. Season as required.
Cook for another 3 minutes. Remove from the heat and add the peeled prawns.