Rustic Shrimp Bisque with Fennel Dinner Recipe
This delightful rustic shrimp bisque combines the sweet, briny flavor of shrimp with the licorice-like complexity of fennel. White wine, rice, and a hint of Pernod enhance the depth of flavor, making it a hearty and unique choice for dinner.
Ingredients
- 6 tablespoons ¾ stick unsalted butter
- 2 teaspoons kosher salt plus more to taste
- 1 pound medium or large shrimp shelled (shells reserved)
- 2/3 cup dry white wine
- 2 tablespoons Pernod or brandy
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 celery stalks chopped (leaves reserved for garnish)
- 2 large leeks white and light green parts only, chopped
- 2 garlic cloves chopped
- 1 fennel bulb finely chopped (fronds reserved for garnish)
- ¼ cup long-grain rice
- 2 tablespoons tomato paste
- Pinch of cayenne pepper
- Fresh lemon juice to taste
Instructions
- Prepare the Shrimp Stock: Heat 1 tablespoon of butter in a large pot over medium-high heat. Add ½ teaspoon of salt and the reserved shrimp shells. Stir frequently and cook until the shells develop golden spots, approximately 3 minutes. Pour in the white wine and Pernod, and let the liquid reduce almost completely, about 3 minutes. Add 6 cups of water, the thyme sprigs, and the bay leaf. Simmer the mixture uncovered for about 15 minutes. Strain the stock into a bowl, pressing the shells firmly to release all the liquid. Discard the shells and set the stock aside.
- Cook the Shrimp: In the same pot, melt 2 tablespoons of butter and sprinkle in ½ teaspoon of salt. Add the shrimp and cook, stirring occasionally, until they turn pink, about 2–4 minutes depending on their size. Use a slotted spoon to transfer the shrimp to a bowl.
- Sauté the Vegetables: Add the remaining 3 tablespoons of butter to the pot and let it melt. Toss in the celery, leeks, garlic, and chopped fennel, cooking until they soften, about 5 minutes. Stir in the rice, tomato paste, cayenne pepper, and 1 teaspoon of salt. Cook for another 2 minutes to combine the flavors.
- Simmer the Bisque: Pour the prepared shrimp stock into the pot and stir everything together. Reduce the heat to medium-low, cover, and simmer until the rice becomes tender, roughly 20 minutes.
- Blend the Soup: Reserve a few shrimp for garnishing, then return the rest to the pot. Allow the shrimp to warm in the soup for about 2 minutes. Working in batches, puree the soup in a blender until smooth, or use an immersion blender directly in the pot to achieve your preferred texture. If needed, return the blended soup to the pot and reheat gently. Add a squeeze of fresh lemon juice and adjust the salt to your taste.
- Serve: Ladle the bisque into bowls and garnish with the reserved shrimp, celery leaves, and fennel fronds. Serve hot with crusty bread or your favorite side.
Notes
Make it Chunky: Blend less for a chunkier soup texture.
Substitutions: Substitute Pernod with brandy for a different flavor profile.
Shortcut Tip: If time is short, use store-bought seafood stock instead of making shrimp stock.
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