Classic Mediterranean Seafood Bisque

1.In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the reserved shrimp shells and sauté for 5 minutes until they turn bright pink and fragrant.

2.Add the seafood stock to the shells, bring to a simmer, and cook for 15 minutes. Strain the liquid through a fine-mesh sieve into a bowl, discarding the shells, and set the infused stock aside.

3.Wipe out the pot and melt the butter over medium heat. Add the leeks, carrots, and celery, sautéing for 8-10 minutes until softened. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly.

4.Pour in the brandy and carefully ignite with a long lighter or simply let it boil down for 2 minutes until the alcohol smell dissipates. Stir in the white wine and scrape the bottom of the pot to release any browned bits.

5.Add the infused seafood stock, thyme, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

6.Use an immersion blender to puree the soup base until completely smooth. Alternatively, transfer to a blender in batches.

7.Return the pureed soup to low heat and stir in the heavy cream. Season with salt and black pepper.

8.In a separate skillet, heat the remaining olive oil over medium-high heat. Sear the shrimp, scallops, and fish cubes for 2-3 minutes until just cooked through.

9.Gently fold the cooked seafood into the bisque. Simmer for 1-2 minutes to marry the flavors. Serve hot, garnished with fresh parsley.