Photo: Gregor Moser
Bentley's shellfish bisque
21 ingredients
Serves 4
openrecipes
There are many reasons to visit the chic Petersham Hotel in Richmond, but best of all, is Alex Bentley's menu, including this clever twist on a classic
Estimated Nutrition (whole recipe, rough)
1015
Calories
84g
Protein
49g
Fat
60g
Carbs
Counts 19 of 26 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Shellfish | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Meat | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Brandy | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2kg shellfish shells (crayfish, lobster, prawns, whatever you can get) , keep some of the cooked meat you extract for the bisque, use the rest for something else
- 75ml olive oil , plus 75g butter
- 1½ sticks celery , chopped
- ½ head garlic , peeled and chopped
- 2 carrots , peeled and chopped
- 3 shallots , peeled and chopped
- ½ leek , peeled and chopped
- ½ fennel bulb , peeled and chopped
- ½ orange , zested
- ½ tbsp coriander seeds
- ½ tbsp fennel seeds
- ½ tbsp herbes de Provence
- 75g ginger , sliced
- 2 kaffir lime leaves
- 6 tomatoes , seeds scooped out and chopped (save some for decoration)
- 375ml bottle white wine
- 750ml fish or chicken stock (or a mixture)
- 1 tbsp brandy
- 1 tbsp cream
- ¼ lemon
- pea shoots or watercress , to garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes