Portuguese Shrimp Bisque - cooking recipe

Ingredients

4 (8 ounce) bottles clam juice (or 1 qt fish stock or water)
1 lb fresh medium shrimp
2 tablespoons olive oil or 2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
2 tomatoes, peeled and chopped
1/2 cup white wine
1 tablespoon brandy or 1 tablespoon port wine
1/4 cup raw rice
salt and pepper
1 tablespoon fresh parsley, chopped

Preparation

Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
Add vegetables, wine and brandy to reserved broth and bring to a boil.
Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2\" pieces.
Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
Puree the soup mixture in a blender or food processor.
Reheat the soup, adding the remaining shrimp and oil.
Stir in the parsley and serve.