西湯篇｜大蝦海鮮濃湯 – Valentine's day Seafood Bisque (Eng Sub)

西湯篇｜大蝦海鮮濃湯 – Valentine's day Seafood Bisque (Eng Sub)

情人節快到, 但近期出街有點危險, 今年就倒不如在家中煮~~~
這個簡單的食譜, 你可以煮給另一伴或家人也可以~~~
Valentine's day is coming, But it's a bit dangerous to go out recently. It ’s better to cook at home this year ~~~
This simple recipe, You can cook for your lover or family.

食譜已在Facebook 發放:
Receipt posted on facebook:
  / 132411901592296  

材料 (Ingredients):
蝦高湯 (Prawn Stock):
蝦頭和蝦殼 (Prawn head and shell) - 10 隻 (pcs) 約100G (around 100G)
全蝦 (Whole Prawn) - 10隻 (pcs) 約 300G (around 300g)
洋蔥 (Onion) - 160G
甘荀 (Carrot) - 160G
西芹 (Celery) - 100G
京蔥(白色部分) Leek (White part) - 50G
京蔥(綠色部分) Leek (Green part) - 20G
蕃茄 (Tomatoes) - 140G
蕃茄膏 (Tomato paste ) - 50G
蒜頭(拍扁) Garlic (crush) - 1粒 (clove)
乾洋芫茜 (Dried Parsley) - 1TBSP
乾百里香 (Dried Thyme) - 1TBSP
茴香籽 (Fennel seed) - 1TSP
月桂葉 (Bay leaf) - 1 - 2塊 (pcs)
白蘭地 (Brandy) - 30ML
乾白酒 (Dry White Wine) - 150ML
水 (Water) - 1.5L

海鮮配料 (Seafood side dish):
青口 (Mussel) - 350G
蜆 (Clam) - 300G
洋蔥 (Onion) - 60G
牛油 (Butter) - 30G
乾百里香 (Dried Thyme) - 1TBSP
乾白酒 (Dry White Wine) - 200ML

海鮮濃湯 (Seafood Bisque):
蝦高湯 (Prawn Stock) - 所有 (all)
海鮮湯汁 (Seafood Sauce) - 所有 (all)
牛油 (Butter) - 20G
面粉 (Flour) - 20G
蕃茄膏 (Tomato paste) - 1 TSP
忌廉 (Cream) - 100ML

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