Cookwares

• Colander
• Stockpot
• Immersion blender

Method

1. 1Step : Peel the shrimp, keeping the heads and shells. Keep the meat for another recipe
2. 2Step : In a pot, sauté the shells in olive oil
   
3. 3Step : Slice the vegetables into rounds, chop the parsley
   
4. 4Step : Add the vegetables to the shrimp shells, then add the tomato paste and white wine [ Optional ] Add lemon juice
   
5. 5Step : Add the fish stock and the bay leaf. Let simmer for 30 minutes.
6. 6Step : Blend everything with an immersion blender, then strain
   
7. 7Step : Put back on the heat, add the cream, stir with a spoon, and let reduce until smooth.
8. 8Step : [ Optional ] you can blanch the shrimp in a court-bouillon and add them to the bisque
9. 9Step : Season with salt and pepper to taste, then serve hot.