{"id":699,"date":"2012-08-01T17:00:00","date_gmt":"2012-08-01T16:00:00","guid":{"rendered":"http:\/\/ginnyang.com\/?p=699"},"modified":"2012-08-01T17:54:23","modified_gmt":"2012-08-01T16:54:23","slug":"prawn-monkfish-coconut-bisque","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=699","title":{"rendered":"Prawn & Monkfish Coconut Bisque"},"content":{"rendered":"

Although this course was not in my earlier dinner party plans<\/a>, I had intended to do a Langoustine coconut bisque with pan fried Monkfish.\u00a0 Despite being promised a delivery of langoustine on Saturday morning, it failed to materialise and I was left searching for a suitable alternative.\u00a0 I eventually remembered that Monkfish was used as a substitute for scampi (until it became too expensive).\u00a0 But in order to make a proper bisque I felt I needed a\u00a0crustacean and got some frozen prawns with the shell still on – it was the best I could do at short notice!<\/p>\n

A traditional bisque is made with crustaceans, white wine and cream (plus a few extras).\u00a0 But my lactose free requirement meant I could have no cream.\u00a0 As soon as I had thought about coconut milk, I thought of my green Thai curry<\/a>.\u00a0 A Thai\/asian bisque would be unique, it’s real fusion food – a french bisque mixed with asian flavours.\u00a0 Coconut, lemongrass, lime and chilli with some garlic and coriander thrown in.\u00a0 I didn’t go as far as adding in ginger as I felt it might overpower the soup.<\/p>\n

Once I had decided on the ingredients I had to work out a way to cook it.\u00a0 I’d never done a bisque before but I knew roughly how they were supposed to be made.\u00a0 My dish was complicated slightly by the monkfish as I already had the prawns.\u00a0 In the end I just cooked them together (after cooking the prawn shells of course). I was also on the verge of adding\"\"<\/a> some fish stock but realised it probably wasn’t going to be gluten-free so just made do with more wine and coconut milk.<\/p>\n

The dish worked well, although I would rather have used langoustine the prawn\/monkfish combination worked.\u00a0 The only thing I could have done better was the picture of the finished bisque but I was pressed for time and in a bit of a rush at this point.\u00a0 I still think the asian bisque was an inspired choice – even if I do say so myself!<\/p>\n

 <\/p>\n

Ingredients (serves 4):<\/strong><\/p>\n

300g Monkfish tail<\/p>\n

300g Tiger Prawns (shell on)<\/p>\n

400ml Coconut Milk<\/p>\n

250ml Dry white wine<\/p>\n

2 Shallots<\/p>\n

2 Lemongrass stalks<\/p>\n

1 Red chilli (de-seeded)<\/p>\n

1 Clove garlic<\/p>\n

Small bunch of coriander<\/p>\n

Vegetable oil<\/p>\n

Salt & Pepper<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Remove the shells from the prawns and chop the shallots.\u00a0 Get a saute pan and fry the shells with the shallots in 2 tablespoons of oil.<\/p>\n

2.\u00a0 Next chop the garlic, chilli and lemongrass (keeping the thick ends for now) and add to the pan, fry for a few minutes at a medium heat.<\/p>\n

3.\u00a0 Debone the monkfish and cut into chunks.\u00a0 Now add it to the pan.<\/p>\n

4.\u00a0 After another minute or two add in the remaining prawns, fry for a further minute or two until the prawns start to colour<\/p>\n

5.\u00a0 Now add the white wine and remove the meat.\u00a0 Allow the wine to reduce slightly then strain it into a saucepan.\u00a0 Leave the saucepan on a low heat.<\/p>\n

6.\u00a0 Take the meat, garlic, chilli, lemongrass and shells (if you confident your blender can puree them) and blitz it in a blender until all is smooth.<\/p>\n

7.\u00a0 Bash the lemongrass ends using a rolling-pin and add to the white wine reduction.\u00a0 Increase the heat to medium.<\/p>\n

8.\u00a0 Add the coconut milk and stir well to combine.\u00a0 Chop the coriander and add that in as well.<\/p>\n

9.\u00a0 Return the pureed mix back to the soup and stir.\u00a0 Heat until the soup is warmed through.<\/p>\n

10.\u00a0 Finally remove the lemongrass ends and blitz the entire soup one last time (in batches if required).<\/p>\n

11.\u00a0 Ladel into bowls, place a leaf of coriander on top and serve.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

I think a little bit more coconut milk would help.\u00a0 Alternatively coconut cream would make for a creamy and possibly slightly smoother soup.<\/p>\n

600-800g of langoustine could replace both the monkfish and prawns.<\/p>\n","protected":false},"excerpt":{"rendered":"

Although this course was not in my earlier dinner party plans, I had intended to do a Langoustine coconut bisque with pan fried Monkfish.\u00a0 Despite being promised a delivery of langoustine on Saturday morning, it failed to materialise and I was left searching for a suitable alternative.\u00a0 I eventually remembered that Monkfish was used as a substitute for scampi (until it became too expensive).\u00a0 But in order to make a proper bisque I felt I[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[18,34,33,5,39,19],"tags":[49,13,46],"class_list":["post-699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east","category-gluten","category-lactose","category-recipes","category-soup","category-west","tag-creamy","tag-fish","tag-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/07\/IMAG0370.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-bh","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=699"}],"version-history":[{"count":14,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/699\/revisions"}],"predecessor-version":[{"id":714,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/699\/revisions\/714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/597"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}