Bisque Montparnasse
Introduction to Bisque Montparnasse
Bisque Montparnasse is a luxurious French soup named after the vibrant Montparnasse district in Paris, a place renowned for its rich cultural history and artistic heritage. This soup is a classic, well-regarded for its creamy texture and complex flavors, typically crafted from shellfish, aromatic herbs, and a rich stock. As Paris was the center of art and gastronomy in the early 20th century, many chefs created signature dishes to attract the attention of the elite and artists, which is how Bisque Montparnasse became a timeless icon in French cuisine.
Ingredients
- Lobster - 2 pounds
- Shrimp - 1 pound
- Olive oil - 2 tablespoons
- Onion - 1 large, chopped
- Garlic - 3 cloves, minced
- Carrot - 1 large, diced
- Celery - 2 stalks, diced
- Tomato paste - 2 tablespoons
- Brandy - 1/2 cup
- Dry white wine - 1 cup
- Fish stock - 4 cups
- Heavy cream - 1 cup
- Bay leaf - 1
- Thyme - 1 teaspoon
- Parsley - for garnish
- Butter - 2 tablespoons
- Flour - 2 tablespoons
- Salt - to taste
- Black pepper - to taste
Preparation Steps
1. Preparing the Shellfish
Begin by cleaning the lobsters and shrimp. To extract as much flavor as possible, you'll need to create a shellfish stock. Remove the meat from the lobster and shrimp, ensuring that you reserve the shells. Set aside the meat for later use. Take the shells and rinse them under cold running water.
2. Making the Shellfish Stock
In a large pot, heat olive oil over medium-high heat. Add the reserved lobster and shrimp shells, making sure they are well coated in the oil. Add the onion, garlic, carrot, and celery to the pot. Cook until the vegetables soften and the shells become slightly browned, about 10 minutes. Stir in the tomato paste and cook for an additional 2 minutes.
Deglazing the Pot
Pour in the brandy and white wine to deglaze the pot, scraping up any browned bits on the bottom of the pan with a wooden spoon. Let the alcohol cook off until the liquid is reduced by half, then add the fish stock, thyme, and bay leaf. Lower the heat to a simmer and cook for 45 minutes.
Straining the Stock
After the shellfish stock has simmered, strain the liquid through a fine-mesh sieve into a clean pot to remove the shells and vegetables. Discard the solids and set the fragrant liquid aside.
Creating the Bisque
1. Making the Roux
In another large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, for about 2 minutes until the roux is a pale golden color.
2. Combining the Ingredients
Slowly pour the strained shellfish stock into the roux, whisking continually to ensure there are no lumps. Bring the mixture to a simmer and cook until it begins to thicken, about 10 to 15 minutes.
3. Adding the Cream and Seasoning
Stir in the heavy cream and reserved shellfish meat. Season with salt and pepper to taste. Simmer for another 10 minutes to heat the seafood through and allow the flavors to meld.
How to Serve Bisque Montparnasse
Ladle the bisque into warm soup bowls, garnishing with freshly chopped parsley. This soup is best enjoyed with a slice of crusty French baguette or a selection of fine cheeses. To enhance the dining experience, pair it with a chilled glass of your chosen dry white wine.
Tips for Enjoyment
For those who savor a bit of spice, consider adding a dash of cayenne or a drizzle of truffle oil to enrich the soup further. If you're dining alfresco on a cool evening, this bisque serves as a perfect centerpiece to a French-inspired meal under the stars, accompanied by the flickering light of candles, bringing a touch of Montparnasse magic to your table.
Timing and Preparation
This recipe takes approximately 2 hours from start to finish. Utilize a cooking timer to manage the stages effectively, ensuring you achieve the perfect texture and depth of flavor.