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Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist. They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice. Limited quantities are available.
Melt 1 tablespoon butter of the butter in a large (6 to 8 quart) heavy pot over medium-high heat. Add the prawns shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding the solids. (The prawns stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.)
Melt 1 tablespoon of the butter in a large heavy pot over medium heat. Add the prawns and cook, stirring occasionally, until just opaque in the center, about 3-4 minutes. Transfer the prawns to a plate. Add the remaining 2 tablespoons butter to same pot. Add the carrots, celery, and onions and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
Remove the pot from the heat and add the brandy. Return the pot to heat and stir until the brandy is almost evaporated, about 2-3 minutes. Add the rice and tomato paste; stir for 1 minute. Add the prawns stock, remaining bay leaf, parsley, thyme, and pinch cayenne. Simmer uncovered until the flavors meld and the rice is soft, about 20 minutes. Season with ½ teaspoon salt and a sprinkling black pepper. Reserve 3 to 4 prawns (depending on size) for garnish and stir the remaining prawns into the bisque. Remove the parsley, thyme, and bay leaf.
Working in batches, purée the bisque in a blender until smooth. Pour through a fine-mesh strainer set over a clean pot. Discard solids in strainer. Stir in the cream and reheat the bisque over medium heat. Stir in the lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
Mince the reserved prawns and mix with chives in a small bowl. Place 1 heaping tablespoon prawns mixture in the center of large, shallow soup bowls. Ladle the bisque around the garnish and serve hot.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.