Creamy Fish and Prawn Soup with Garlic
A refined seafood bisque made with a butter-flour roux base, fish stock, and cooked white fish, enriched with pounded prawns that create a silky texture. White pepper and garlic provide subtle seasoning. Cream finishes the soup, which is blended smooth then garnished with whole reserved prawns. Serve as an elegant starter or light main course for special dinners or when showcasing quality seafood. This version combines both whole and processed prawns for textural contrast and depth.
Ingredients
Instructions
- 1
Melt butter and stir in flour, cooking for 1 minute until combined.
- 2
Pour in fish stock away from the heat, stirring to combine.
- 3
Season with salt and white pepper, add crushed garlic, cover and simmer for 10 minutes.
- 4
Reserve a few shrimp whole for garnish, then pound the remaining shrimp in a mortar and pestle.
- 5
Add flaked fish and pounded shrimp to the soup, cover and simmer for 10 minutes.
- 6
Puree the soup using a blender, food processor or immersion blender.
- 7
Return to the saucepan and check seasonings, adjusting salt and pepper as needed.
- 8
Stir in cream and reheat gently without boiling.
- 9
Serve hot, garnished with reserved whole shrimp.
Tips
Pound prawns thoroughly to create a fine paste that thickens and flavors the soup naturally without cream alone.
Reserve whole prawns for garnish before pounding to maintain textural contrast and visual appeal.
Reheat gently after adding cream to prevent curdling and preserve the delicate seafood flavors.
Good to Know
Keep refrigerated up to 2 days. Freeze up to 1 month; thaw overnight and reheat gently on stovetop.
Make the soup base through step 6 the day before. Chill, then reheat and add cream just before serving.
Ladle into warm shallow bowls. Garnish each with 2-3 reserved prawns. Pair with crusty bread or oyster crackers.
Common Mistakes
Do not boil after adding cream to avoid curdling or separating.
Add fish and pounded prawns only after stock has simmered to prevent toughening from overcooking.
Pound prawns thoroughly; coarse texture will result in a grainy soup.
Substitutions
Dairy-Free Swaps
General Alternatives
5
FAQ
Can I use frozen prawns and fish?
Yes, thaw both completely and pat dry before using. Frozen cooked fish works well; for raw prawns, cook briefly in the stock first. Thawing prevents excess water in the finished soup.
What if I don't have a mortar and pestle?
Pulse the prawns in a food processor to a paste, or mince very finely with a knife. Aim for a smooth consistency that incorporates evenly into the soup.
How long can I keep this soup in the freezer?
Up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding fresh cream if desired. Do not refreeze after thawing.