Prawn and mussel bisque

Bisques are famed for packing a flavour punch and this prawn and mussel bisque recipe is no exception. Succulent prawns and mussels are cooked in their shells to create the base of this brilliant soup

  • 1 hr 30 mins cooking
  • Serves 4
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Prawn and mussel bisque
  • 2 tablespoon olive oil
  • 1 onion, diced
  • 2 clove garlic, sliced
  • 1 stalk celery, roughly chopped
  • 1/2 carrot, roughly chopped
  • 2 bay leaves
  • 8 large raw prawns, in shells
  • 1/2 cup white wine
  • 2 cup fish stock
  • 1 x 400g tin whole peeled tomatoes, diced
  • 12 mussels, in shells
  • 1/4 cup tomato puree
  • 1/2 cup cream
  • sea salt & pepper


  • 1
    Heat oil in a large saucepan and sauté the onion, garlic, celery and carrot for a few minutes until fragrant and just starting to colour. Add bay leaves, prawns and wine and simmer for 2-3 minutes. Add the fish stock and tinned tomatoes, then simmer for 1 hour.
  • 2
    Steam the mussels in a little water until they spring open. Discard half of the shells.
  • 3
    Strain soup into a clean saucepan and keep the prawns. Peel and dice prawn meat.
  • 4
    Add tomato puree, prawn meat and the mussels to the strained liquid and bring to a simmer. Take off the heat, add the cream and season to taste.


  • PER SERVE: Energy: 328kcal, 1371kj Protein: 20g Fat: 23g Saturated fat: 9g Cholesterol: 103mg Carbohydrate: 10g Fibre: 3g Sodium: 990mg