Has anyone made a shellfish bisque?

[Pferdestarke]

I'm thinking of trying one and was just looking for any advice?

[21TonyK]

You need a lot of shells and fish racks and not just common white fish bones like cod, haddock etc. Prawn and lobster shells are obvious options but not as easy to get as crab. Might be worth warning a local fishmonger a day or so ahead so they can keep stuff back for you.

Thinking about it Lidls might be a good option, they do frozen langoustine and lobster very cheaply.

Edited by 21TonyK on Saturday 13th August 12:45

[anonymous-user]

do you live anywhere near the sea?

[RichB]

I made one a while back, eat it all myself, that's pretty shellfish I suppose

[Du1point8]

live in london?

billingsgate on a saturday morning (4am)

Just need to get someone with a car to go on a saturday morning.

[condor]

I used to cheat and use a lobster bisque soup and then added lobster to it
Dinner party stylee - but got away with it

[jbaddeley]

I saw the owner of Plasbodegroes near Pwhelli in Wales, an excellent restaurant if ever you are in that area, make a fish stock using shellfish and he warned about about not over simmering the crab and lobster shells as they make the stock bitter. 20-25 min max. Hope that is useful!

[Pferdestarke]

I don't live near the sea or London but do have a large local market. I'm a bit worried about this one now as I need to get it right.

Thanks for the tips so far

[Wadeski]

i did a crayfish bisque with crayfish and crab meat ravioli in it for christmas a couple of years back.

i think i used a crab shell, and about a kilo of crayfish shells together with some fish bones. as has been said, it doesnt take that long (30 mins or so)