Fish Bisque

• 8 ounces shrimp peeled, shells reserved
• 8 ounces smoked haddock skin removed and reserved, flesh roughly chopped
• 8 ounces cod fillet skin removed and reserved, flesh roughly chopped
• 1 bunch fresh cilantro plus extra to serve
• 2 onions chopped
• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 2 ounces long grain rice
• 1 dash Tabasco Sauce
• 6 ounces crabmeat
• croutons
• 2 tablespoons butter
• 1 clove garlic crushed
• 5 slices white bread cubed
• 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, cilantro, onions, canola oil, butter, tomato paste, long grain rice, tabasco sauce, crabmeat, croutons, butter, garlic, bread, crueme fraueeche

Taken from www.yummly.com/recipe/Fish-Bisque-1399555 (may not work)