recipe comes from Recipes
from Mauritius by Madeleine Philippe which
is a web site dedicated to recipes from, as you
would expect from the title, Mauritius.
eating habits of the Mauritians inevitably reflect
the ethnic diversity of its people" .
. . if you would like to see more of Madeleine's
recipes have a look at the web site <click
grams green prawn meat
1 dozen oysters
500 ml fresh milk
1 cup fish stock
1/3 cup finely sliced celery
1/3 small carrot finely sliced
2 shallots finely sliced
1 1/2 tablespoons white flour
1 teaspoon finely grated lemon peel
1 tablespoon fresh natural yoghurt
salt and pepper to taste
oysters and carefully remove meat from shells
so as to keep in one piece. Remove any grit
from the oysters. Put aside.
the prawn meat and wash, dry with kitchen paper
towel and cut into small pieces (or according
to your own preference).
400 ml of milk into a medium heavy saucepan,
add the fish stock, finely sliced celery, carrots
and shallots. Allow to simmer over medium heat
until all vegetables have softened. Turn heat
the white flour in a separate bowl and carefully
blend in the remaining milk. Turn heat to medium
and slowly pour in the milk and flour mixture,
stirring constantly for uniform blending. Continue
to stir and cook until mixture thickens and
from heat and allow to cool. Using a blender,
purée the mixture in three batches. Return
the purée to saucepan over medium to
high heat. Add some hot water or more chicken
stock if purée is too thick.
mixture starts to bubble, add the prawn pieces
and allow to simmer until prawns are slightly
the shelled oysters, lemon rind, salt and pepper.
Allow to simmer for two more minutes or until
can adjust the bisque consistency by adding
some more chicken stock or hot water and simmer
for a little bit longer. Pour into soup tureen
and fold in yoghurt. Decorate with a sprig of
your favourite herb.
Madeleine Philippe @ Philippe OnLine 2000