Food and drink in the Algarve, Portugal

Modern and Traditional Portuguese Recipes - Prawn Bisque Lagos Style:

from Chef Alberto at the Restaurant at Vilabranca, Lagos, Algarve

Ingredients:
serves 4

• 400 g of Quarteira prawns

• 100 g of onions

• 250 g of fresh tomatoes 

• 100 g of butter 

• 1 large bunch of parsley 

• 50 g of flour 

• 3 cls of brandy (30ml)

• 1 dl of cream  (100ml)

• 1 bay leaf 

• salt to taste

• pepper or piripiri¹ to taste 

• water

¹ A sauce made from olive oil and chilli

Preparation:

1. Wash the prawns.
2. Put a deep pan on the flame.
3. Place the prawns in the pan, just cover them with water and cook.
4. Take out the prawns when they are cooked and pass the cooking liquid through a fine strainer, reserve the liquid.
5. Peel the onions and cut them up finely. Take off the stems of the tomatoes, scald the latter and then peel, deseed and dice them.
6. Wash the pan and put it on the stove once again. Put in most of the butter, onions, bay leaf and bunch of parsley. (reserve a small amount of the parsley for garnish) Fry.
7. Meanwhile, peel the prawns, placing the edible part on one side and the heads on the other.
8. Add the flour to the pan, stir and cook for a few minutes without burning.
9. Add the prawn heads, crush them in the brandy, set fire and let it blaze. Add the tomato and the liquid obtained by cooking the prawns. Cook.
10. After everything is cooked, strain, using a fine Chinese colander.
11. Add the cream, pepper or piri-piri  and the rest of the butter. Stir to obtain a very soft cream.
12. Cut the edible part of the prawns in half and garnish the bisque with them. Sprinkle with chopped parsley.

Chef's hint: The bisque can also be garnished with diced toast

If you would like to know more about Portuguese Food and Drink, why don't you dip into our Restaurants in the Algarve section and our series of articles on Portuguese Wines and Ports.  We also feature some Traditional Portuguese Recipes and a glossary of useful Portuguese food & drink words and phrases

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