Creamy seafood bisque with a puff pastry lid recipe
Peel and dice the vegetables
Lightly fry all the vegetables, except the tomatoes, in half of the Extra Virgin Olive Oil from Spain.
Once softened, add the tomatoes and cook for 15 minutes. Season to taste.
Add the white wine, leaving it to reduce until the smell of alcohol has disappeared, then and add the fish stock. When it starts to boil, add the rice and leave to cook for about 25 minutes.
Shell the seafood. Set the heads and shells in one bowl and the meat in another.
Sauté the heads and shells using the rest of the Extra Virgin Olive Oil from Spain and flambé with the brandy. Add it to the cooking pot and leave to cook for about ten minutes.
Blend with a blender, then strain through a sieve. Return to the heat, bring back to the boil and season to taste. Add the cream. Set aside for later.
Lightly fry the seafood meat with a few drops of Extra Virgin Olive Oil from Spain and save as a garnish.
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.