INGREDIENTS

Main:

• 6 cups Fish stock (we love Major Fish Stock, available at Gourmet Warehouse)

• 2 tbsp olive oil

• 2 pounds shellfish (Mitch’s Catch Spot Prawn tails & Side Stripe Shrimp tails)

• 1 onion, chopped

• 1 small fennel bulb, chopped

• 1/2 cup sherry (optional)

• 1/2 cup brandy (optional)

• 1/2 cup tomato paste

• 3/4 cup whipping cream

• 1 tbsp cornstarch

• 1 and 1/2 tbsp water

Shot by the talented Paige Manzie.

HOW TO

1. Shell the prawns and the shrimp and put shells aside

2. Meanwhile, heat up the olive oil in a large stockpot over medium heat

3. Sauté the onion and fennel for 5 minutes

4. Add the sherry and the brandy and sauté for a few minutes

5. Add the shells and sauté for 8-10 minutes

6. Add the fish stock and simmer for 1 hour

7. Strain through a fine mesh sieve

8. Heat up the shellfish stock in a large stockpot

9. Mix in tomato paste and simmer for 10 minutes

10. Add the whipping cream and simmer for another 5 minutes

11. Mix cornstarch and water together and add to bisque stirring for another few minutes

12. Add the prawns and then the shrimp and simmer until shellfish is cooked. (approx 5 minutes)

13. Top with your favourite greens, and enjoy!

Prepared by Marcie & Shot by Paige Manzie.