Squash and Shrimp Bisque

Peel the shrimp, reserving the shells.

Chop the shrimp shells, fish and 4 shrimp in a food processor. In a saucepan, sauté the chopped shrimp mixture, carrot, celery, onion and garlic in 30 ml (2 tablespoons) butter for about 2 minutes. Deglaze with the pastis. Add the remaining ingredients. Season with salt. Bring to a boil, reduce the heat and simmer gently for about 30 minutes. Strain through a fine-mesh sieve, pressing firmly. Set aside.

It’s easy to make a bouquet garni: simply tie together sprigs of fresh herbs from your garden or the market.

Make a tight bundle of sprigs of parsley, thyme, rosemary and summer savory, about 7.5 cm (3 inches) long by 2 cm (3/4 inch) thick. Add 4 or 5 dried or fresh bay leaves and tie the whole bundle with kitchen string. Hang to dry or use fresh.

In the same saucepan, soften the leek in 15 ml (2 tablespoons) the butter. Add the tomato paste and cook for about 2 minutes, stirring constantly. Add the fish stock and squash. Bring to a boil, reduce the heat and simmer until the squash is tender, about 15 minutes. In a blender, purée the soup until smooth. Add the cream. Adjust the seasoning.

In a large non-stick skillet, sauté the shrimp in the oil until cooked through, about 2 minutes. Season with salt and pepper. Ladle the bisque into bowls. Garnish with shrimp and sprinkle with tarragon.

Note: Instead of sautéing the shrimp, you can add them raw to the bisque. Simmer for 2 or 3 minutes depending on size.