Fish Bisque - cooking recipe

Ingredients

8 oz raw shrimp, peeled, shells reserved
8 oz smoked haddock, skin removed and reserved, flesh roughly chopped
8 oz cod fillet, skin removed and reserved, flesh roughly chopped
1 small bunch fresh cilantro, plus extra to serve
2 None onions, chopped
2 tbsp canola oil
2 tbsp butter
2 tbsp tomato paste
2 oz long-grain rice
1 dash Tabasco sauce
1 (6 oz) can crabmeat
None None CROUTONS
2 tbsp butter
1 clove garlic, crushed
5 thick slices white bread, cubed
None None creme fraiche, to serve

Preparation

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.
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.
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.
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.