Sundaymail Editor
Chef Rudo Kandiero
WHEN making soups, it is important to use fresh, high-quality ingredients that have been peeled, prepared and weighed.
The inherent flavours of these base ingredients are then enhanced by herbs and seasonings.
A combination of onion, garlic, leeks and carrots often forms the aromatic and flavourful foundation of many soups. The broth itself is the core of any soup.
Soups can be enjoyed during lunch or supper, or as a snack. They are often served with croutons, which are small cubes of bread that have been fried or toasted.
With the growing trend towards healthier eating, soup offers an excellent alternative to other dishes.
Seafood-based soups are a popular choice. “Nage” is light, flavourful stock used for cooking fish and other seafood, enhancing its taste.
Bouillabaisse is a Mediterranean fish soup or stew made with various types of seafood, olive oil, water and seasonings like garlic, onions, tomato and parsley.
A bisque is a rich, creamy soup, typically made with lobster or shellfish.
Chowder is a hearty soup, usually with a seafood base.
This week, we are featuring a prawn bisque recipe for four people.
Ingredients
50ml oil;
30g butter;
250g unshelled prawns;
20g flour;
150ml fish stock;
One litre shellfish nage;
120ml whipping cream;
Dry sherry;
Paprika pinch;
Seasoning;
Chives, chopped
Method
- Heat the oil and butter in a pan. Add the prawns and cook for two to three minutes over moderately high heat.
- Add the flour and cook for three minutes.
Stir in the tomato puree.
- Meanwhile, bring the nage to a simmer. Once the tomato puree is cooked, slowly add it to the prawn mixture. Stir in the fish stock to prevent lumps from forming.
- Bring the mixture to a boil, then reduce heat and simmer for five minutes.
- Pass the soup through a fine sieve. Return the prawn shells to the pan and pound them to extract more flavour.
Add more stock to the shells, boil and then strain this liquid into the already-strained soup.
- Bring the soup back to a boil. Add the sherry and cream.
- Season to taste. Serve garnished with chopped parsley.
Food safety guidelines
Wash hands, utensils and cooking surfaces frequently.
Keep raw seafood and its juices away from cooked foods.
Use separate cutting boards and cooking equipment for raw and cooked seafood.
Cook seafood to a minimum internal temperature of 63°C (145°F) for 20 seconds.
Reheat soups and gravies to a rolling boil.
Do not eat seafood that smells sour, rancid or like ammonia.
Avoid eating fish or shellfish from potentially contaminated waters.
Defrost frozen seafood in the refrigerator or under cold running water for not more than 25 minutes.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.
Online Reporter