Prawn Bisque, Quarteira Style

Serves 4

  • 400 grs of Quarteira prawns ;
  • 100 grs of onions ;
  • 250 grs of fresh tomatoes ;
  • 100 grs of butter ;
  • 1 bunch of parsley ;
  • 50 grs of flour ;
  • 3 cls of «brandy» ;
  • 1 dl of cream ;
  • 1 bay leaf ;
  • salt to taste ;
  • pepper or piripiri (1) to taste ;
  • water

(1) A sauce made from olive oil and chili


Wash the prawns.
Put a deep pan on the flame.
Place the prawns in the pan, cover them with water and cook.
Take out the prawns when they are cooked and pass the cooking liquid through a fine strainer.
Pee the onions and cut them up finely. Take the stems of the tomatoes, scald the latter and then peel, deseed and dice them.
Wash the pan and put it on the stove once again. Place in the butter, onions, bay leaf and bunch of parsley. Fry.
Meanwhile, choose the prawns, placing the edible part on one side and the heads on the other.
Add the flour to the pan, stir and cook for a few minutes without burning.
Add the prawn heads, crush them in the brandy, set fire and let it blaze. Add the tomato and the liquid obtained by cooking the prawns. Cook.
After everything is cooked, strain, using a fine Chinese colander.
Add the cream (which should be highly consistent) and part of the butter. Stir to obtain a very soft cream.
Cut the edible part of the prawns in half and garnish the bisque with them. Sprinkle with chopped parsley.

Hint: The bisque can also be garnished with diced toast.

Algarve Tourist Region

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