Bisque, Quarteira Style
grs of Quarteira prawns ;
grs of onions ;
grs of fresh tomatoes ;
grs of butter ;
bunch of parsley ;
grs of flour ;
cls of «brandy» ;
dl of cream ;
bay leaf ;
to taste ;
or piripiri (1) to taste ;
A sauce made from olive oil and chili
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
Cut the edible part of the prawns in half and
garnish the bisque with them. Sprinkle with
The bisque can also be garnished with diced
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