This seafood bisque is quick to prepare, as the quality ingredients have already been packed with flavour. The Talatta colatura is a traditional Italian fish sauce made in Sicily from anchovies fermented in brine, this contributes an umami-rich and complex flavour. Julie has complemented this further by using our El Navarrico fish fumet, instead of milk, as the liquid for a Roux-style base for the bisque. The fumet, from northern Spain, offers a concentrated base of tomatoes, fish, shrimp, squid, vegetables, olive oil and wine. As you can imagine, adding grilled scallops, prawns, fish, and your own particular seafood favourites to this, makes for a flavour sensation that is going to be hard to beat.
Serves 6, as an entrée
40g Lewis Road Creamery unsalted butter
2 Tbsp Girolomoni '00' flour
1 bottle El Navarrico fish fumet
1 Tbsp brandy or sherry
1 Tbsp Talatta colatura
½ cup cream
Freshly ground black pepper
Grilled seafood, such as scallops, prawns, fish, crayfish (optional)
La Chinata smoked paprika hot, to garnish
Chopped chives or parsley, to garnish
Melt butter in a medium saucepan. Stir in flour until smooth (to make a roux). Remove from the heat and pour in the fish fumet, stirring continuously until fully combined.
Return to the heat and bring to a boil, then simmer for 3-4 minutes until thickened and smooth. Stir in the brandy and colatura and simmer for 2-3 minutes, then stir in the cream and simmer for 1 minute (don’t boil once the cream is added or the mixture may split).
Season to taste with pepper – salt may not be needed, as the colatura acts as a salty component.
Ladle into bowls, add grilled seafood and garnish with paprika and parsley or chives.
Serve with Sabato crostini, toasted baguette or freshly baked focaccia.
Recipe by Julie Le Clerc
