Fish Bisque

• 8 oz raw shrimp, peeled, shells reserved
• 8 oz smoked haddock, skin removed and reserved, flesh roughly chopped
• 8 oz cod fillet, skin removed and reserved, flesh roughly chopped
• 1 small bunch fresh cilantro, plus extra to serve
• 2 None onions, chopped
• 2 tbsp canola oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 2 oz long-grain rice
• 1 dash Tabasco sauce
• 1 (6 oz) can crabmeat
• None None CROUTONS
• 2 tbsp butter
• 1 clove garlic, crushed
• 5 thick slices white bread, cubed
• None None creme fraiche, to serve

1. Combine reserved shrimp shells and fish skin in a large saucepan with 8 cups water. Add cilantro and 1 onion. Bring to a boil and cook for 40 mins, until reduced by 1/2. Strain, discarding skins and shells.
2. Heat oil and butter in a large pan. Sweat remaining onion for 3-4 mins, until soft. Add stock, tomato paste, rice and Tabasco sauce. Bring to a boil then reduce heat and simmer for 5 mins. Add fish, shrimp and crabmeat. Simmer for 20 mins, stirring occasionally, until rice is very tender.
3. Meanwhile, to make the croutons, heat butter in a large frying pan. Saute garlic for 1 min then discard. Add bread and toast for 5-8 mins, until golden. Drain on paper towels.
4. Blend soup until smooth. Season then ladle into warmed serving bowls. Spoon a little creme fraiche in the center and sprinkle with croutons and cilantro. Serve immediately.

shrimp, haddock, cod fillet, fresh cilantro, onions, canola oil, butter, tomato, longgrain rice, tabasco sauce, crabmeat, croutons, butter, clove garlic, white bread, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/30137 (may not work)