main course, Seafood

Seafood Stew
with Purple Carrot Pure and Seafood Bisque

I have always adored seafood and the sea. The way they all smells is just incredible. Even the simplest dish from the sea might be an unforgettable experience.  As they bring the entire flavor from the sea to your plate. Sometimes I struggle to describe the taste of a dish just because it is much more than words can describe. That’s how this seafood stew tastes like. Indescribable…

There is a stew called Bouillabaisse from Provence. You can check the traditional version here. It inspired me to create this beautiful looking full of flavor seafood stew.

If you already know a couple of my recipes, post or myself you would already know I like to twist recipes. Like sweet potato gnocchi with chocolate sauce from a few weeks ago.When I am lucky the recipe might turn out quite better than the original version. That’s what makes me excited about twisting the original recipes. This is one of those recipes.

I have decided to twist the traditional Bouillabaisse and got an amazing, full of flavor seafood dish which smells like the sea and reminds me many memories 🙂 All the good memories are somehow linked to good food. That’s what food is all about, isn’t it? Smells and tastes remind us many good memories…

Seafood Stew with Carrot Pure and Seafood Bisque

Course Main Course
Cuisine French, Mediterranean
Keyword Seafood, seafood stew, shellfish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 People
Author Kayra


For Carrot Pure;

  • 400 gr Purple Carrot
  • 15 gr Garlic
  • 30 gr Butter
  • 125 ml Cooking Cream (or coconut cream)
  • Salt & Pepper

For Seafood Bisque;

  • 400 gr Prawns skin and heads
  • 500 ml Stock (fish, chicken or vegetable stock)
  • 250 ml White Wine
  • 150 gr Onion rough chopped
  • 100 gr Carrot rough chopped
  • 50 gr Celery
  • 15 ml Olive Oil
  • 15 gr Flour
  • 10 gr Tomato Paste
  • 40 gr Red pepper paste Optional
  • Salt & Pepper

For Serving;

  • 400 gr Prawns
  • 200 gr Clams
  • 125 ml White wine
  • 10 gr Garlic
  • 5 ml Lemon Juice
  • 5 gr Parsley Chopped
  • 20 gr Butter
  • 5 ml Olive Oil
  • Salt & Pepper
  • Shaved carrots and sprouts for garnish


For Carrot Pure;

  1. Cut carrots as thin as possible.

  2. Saute garlic with butter in a sauce pot.

  3. Add carrots and saute until soft.

  4. Add cooking cream and cook carrots until completely cooked and easy to pure.

  5. Pure when it is still hot. Otherwise, it will be very difficult to pure.

  6. Adjust seasoning.

  7. Cool down and keep in an airtight container until use.

For Seafood Bisque;

  1. Clean the head and skin of the prawns and keep it for later.

  2. Saute onion, carrot, and celery until translucent.

  3. Add the shells and heads and saute about 5 minutes.

  4. Add flour and saute for about one minute. 

  5. Add tomato paste and red pepper paste and bloom.

  6. Add white wine and glaze the bottom of the pan. 

  7. Add the stock and simmer about 1,5 hours.

  8. Let it cool down and strain.

  9. Reduce the sauce if needed.  We are looking for a thick creamy consistency. Adjust seasoning after reducing.

For Serving;

  1. Saute garlic.

  2. Add prawns and sear both sides.

  3. Add clams. Make sure clams are not open when you buy them or before you use. That means they are not fresh. 

  4. Add white wine, lemon zest, and juice, salt & pepper.

  5. Cook until prawns are fully cooked and clams are completely open and hot on the inside.

  6. Serve with Hot carrot pure and seafood bisque.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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