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Loading...A luxurious Australian seafood bisque built on the sweet meat and shells of Moreton Bay bugs, simmered slowly with brandy, white wine, and cream for a silky, deeply flavored soup. This coastal classic is elegant enough for a dinner party yet straightforward enough for a comforting weekend lunch.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 11 gSaturated Fat
- 11 gCarbs
- 2 gFiber
- 5 gSugar
- 28 gProtein
- 720 mgSodium
- 610 mgPotassium
- 160 mgCalcium
- 2.5 mgIron
- 9 mgVitamin C
- 780 mcgVitamin A
Ingredients
For the bug stock
- 4 Moreton Bay bugs (about 800 g total), meat removed and shells reserved
- 2 tablespoons olive oil
- 1 small brown onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 6 cups (1.5 L) cold water
- 2 fresh bay leaves
- 6 whole black peppercorns
For the bisque base
- 3 tablespoons unsalted butter
- 1 leek (white and pale green), finely sliced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/3 cup (80 ml) brandy
- 1/2 cup (125 ml) dry white wine
- 1/2 cup (120 ml) thickened (heavy) cream
- 1 tablespoon lemon juice
- Sea salt and freshly ground white pepper, to taste
- 2 tablespoons chopped fresh chives, to garnish
Directions
- Using kitchen shears, split the reserved bug shells lengthwise. Heat the olive oil in a large heavy pot over medium-high heat and toast the shells, carrot, onion, and celery for 6-8 minutes until fragrant and lightly caramelized.
- Pour in the cold water, add the bay leaves and peppercorns, and bring to a boil. Reduce heat and simmer uncovered for 30 minutes, skimming any foam, until the stock is rich and coral-coloured. Strain through a fine sieve, pressing on the solids, and set aside (you should have about 4 cups).
- Meanwhile, chop the reserved bug meat into bite-sized pieces. In a clean heavy pot, melt the butter over medium heat and sweat the leek and garlic for 4-5 minutes until soft but not coloured.
- Stir in the tomato paste, paprika, and cayenne and cook for 1 minute until the paste darkens. Pour in the brandy and white wine, scraping up any bits, and simmer for 4-5 minutes to cook off the alcohol.
- Add the reserved bug stock and simmer gently for 10 minutes. Working in batches, carefully puree the soup in a blender or with an immersion blender until completely smooth, then press through a fine sieve into a clean pot for a velvety finish.
- Return the bisque to low heat, stir in the cream, and warm through for 2-3 minutes without boiling. Add the chopped bug meat and poach gently for 2-3 minutes until just opaque and cooked through.
- Season with lemon juice, salt, and white pepper. Ladle into warmed bowls, drizzle with a little extra cream, and scatter with fresh chives before serving.
Cook’s Notes
- Reserve all the shells and heads; they hold the bulk of the flavour for the stock and give the bisque its signature coral hue.
- For a non-alcoholic version, replace the brandy and wine with 1/2 cup extra stock plus 1 tablespoon of lemon juice and a splash of sherry vinegar.
- Take care not to boil the soup once the cream is added, or it may split and lose its silky texture.
- Moreton Bay bugs cook very quickly; add the meat only at the end so it stays tender and sweet rather than rubbery.
- Serve with crusty sourdough or buttered toasted baguette for dipping into the rich broth.
