Seafood Bisque Tagliatelle


Apr 21, 2023

1 min read

Prawn Bisque
2000 gr Prawns
2 nos Onions (Finely diced)
2 nos Fennel (Chopped)
2 nos Carrots (Chopped)
40 gr Tomato Paste
4 nos Star Anise
150 gr Brandy
400 gr White Wine
3000 gr Fish Stock
1000 gr Whole Peeled Tomatoes (Canned)
2 sprigs Thyme
2 pcs Bay Leaves
10 pcs Saffron
Seafood Bisque Tagliatelle
180 gr Tagliatelle Pasta
3 nos Scallops
3 nos Prawns
10 gr Onion (Finely sliced)
5 gr Garlic (Minced)
5 nos Asparagus (Bite-sized spears)
40 gr Cherry Tomatoes (Halved)
150 gr Prawn Bisque
80 gr Anchor Extra Yield Cooking Cream
    Salt and Pepper (Season)
Prawn Bisque
  1. Deshell prawns and separate prawn meat and shells in different bowls 
  2. In a pan, roast prawn shells for 3-5 minutes until fragrant, push to sides of pan 
  3. In the same pan, sauté onion, fennel and carrots until fragrant 
  4. Add tomato paste and star anise, continue to sauté 
  5. Add brandy and flambe  
  6. Add white wine and make a half reduction 
  7. Add whole peeled tomatoes, fish stock, thyme, bay leaves and saffron 
  8. Simmer for 30 minutes 
  9. Add prawn meat and cook for 5 minutes 
  10. Blend all ingredients and strain through chinois 
  1. In a pan, sear scallops and prawns, set aside 
  2. Using the same pan, add asparagus and sauté with some sea salt and pepper, set aside 
  3. Sauté onion and garlic until fragrant 
  4. Add prawn bisque and Anchor Extra Yield Cooking Cream, let sauce reduce slightly, add tagliatelle and asparagus 
  5. Add scallops, prawns and cherry tomatoes 
  6. Season with salt and pepper 
  7. Garnish with microgreens



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