Moreton Bay Bugs with Wild Meat Bisque
Serves 4
Ingredients
- 4 Moreton Bay bug tails, halved lengthways
- 80 ml Glasseye Creek Wild Meat Sauce
- 1 x 400 g can crushed tomatoes
- 250 ml cream
- 1 fennel bulb, thinly sliced
- 8 thick slices sourdough
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. For shellfish, remove the meat and reserve the shells. For fish, cut the fillets into 3 cm pieces and refrigerate.
2. Cook onion, celery and fennel in butter for 8 minutes. Add shells if using and cook for 5 minutes, then add stock, tomato and sauce.
3. Simmer for 25 minutes. For bisque, blend and strain; for chowder, add diced potato and cook until tender.
4. Add the seafood and cream only at the end. Simmer gently for 3-6 minutes until just cooked; do not boil hard.
5. Taste, season, finish with herbs and serve with sourdough.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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