Prawn Squid Bisque and Zucchini Corn Fritters for our lunch and dinner today.

Bisque is a creamy, smooth, highly-seasoned crustaceans soup. You can simply have it on it’s own, or serve it with fritters or any kind of bread.

I made some zucchini and corn fritters which I served together with chevre cheese and the seafood bisque.

The combination suits our taste perfectly. The fritters were soft, salty and sweet while the creamy bisque brought out the delicate taste of the prawn and squid just in the right amount.

Mikael is getting quite picky nowadays. He loves squid very much but often leaves prawn everywhere on the table

Not to mention the vegetable fritters. There’s always a fight whenever I serve vegetable in his plate

Anyway, we enjoyed our late lunch today and looking forward to make those again

Before cooking, I took my little helper to the shop for quick grocery shopping

Zucchini and Corn Fritters

Serves 4

• 1/2 zucchini chopped
• 4 tablespoon corn (in can)
• 2 eggs
• 1/2 onion chopped
• 1/4 cup grated parmesan
• 2 tablespoon chopped parsley
• 1 cup flour
• 1/2 cup fresh milk
• salt and pepper to taste
• some olive oil for frying

1. Mix all ingredients in a large bowl except the olive oil. Mix well.
2. Heat up 1-2 tablespoon olive oil in a frying pan. Drop the fritters into the pan to the size of your like. Make several at every batch.
3. Cook under medium heat, until both sides turn golden.

 

Prawn and Squid Bisque Recipe

Original recipe from: Afglez@allrecipe.com

Serves: 5

• 1/4 cup butter
• 1/4 cup and 3 tablespoons all-purpose flour
• 4 cups seafood stock (i used chicken stock)
• salt and pepper to taste
• 1/2 pound medium shrimp – peeled, deveined and shells reserved
• 5 ounces onions, minced
• 1 tablespoon and 1 teaspoon butter
• 5/8 clove garlic, minced
• 1 tablespoon paprika
• 1 tablespoon and 1 teaspoon tomato paste (I used 5 generous tablespoon)
• 1-1/3 cups heavy cream, heated (I used straight from fridge)

1. In a large saucepan over medium heat, combine 1/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
2. In a large saucepan over medium heat, cook shrimp shells and onion in 1 tablespoon and 1 teaspoon butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in reserved stock, reduce heat and simmer 45 minutes (I kept it for 20 min). Strain through a fine mesh or cheesecloth. If you are using chicken stock, simmering for 20 min would be enough before pouring the cream.
3. Return strained mixture to a simmer in the saucepan. Pour in cream.
4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes.
5. Adjust salt and pepper to your taste.

 

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