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Pour the bisque into individual cups, top with the seafood meat and drizzle with Extra Virgin Olive Oil from Spain. Cover with a layer of puff pastry, brush with beaten egg and place in the oven at 200ºC until the pastry is cooked and slightly crispy.
For this recipe, we recommend using Cornicabra Extra Virgin Olive Oil from Spain because of its balance of bitter and spicy notes that go very well with seafood.But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.
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