The gourmet does not simply spoon a fish stew, he enjoys a bisque of noble crustaceans. This fine soup is a French delicacy that you can cook quickly and easily. Here is a recipe from the cooking school.
Sear the carcasses of the crustaceans hot in olive oil. They should color nicely on all sides, but not burn, about 15 min. Then sauté the vegetables for five minutes. Then extinguish with cognac, and if you like, flambé. But be careful, please turn off the hood before! Add the fish bones, the spices and the water and simmer for about 20 minutes. Strain the mixture through a sieve (chinois), squeezing it heartily to catch as many flavors as possible in the clear soup.
Now strain a second time, add whipping cream and bring to a boil again. Cook for another 15 minutes. Filter one last time and bring to the table hot. It goes very well with toasted baguette or white bread rubbed with garlic.
A good hour
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