Oyster and Prawn Bisque


  • 3 dozen oysters
  • 250g cooked prawn meat
  • 5 cups of milk
  • 3 cups fish or chicken stock
  • 1 cup finely sliced celery
  • 1 medium carrot, finely sliced
  • 4 shallots, finely sliced
  • ½ cup flour
  • 1 cup milk, extra
  • 2 tsp. grated lemon rind
  • Salt and pepper to taste
  • 3 tbsp. natural yoghurt


  1. Check oysters for grit and remove if necessary.
  2. Wash and devein prawns and chop into small pieces.
  3. In a large saucepan, place milk, stock, celery, carrot and shallots.
  4. Simmer until vegetables are soft.
  5. Put flour in a bowl and gradually blend in extra milk.
  6. Pour slowly into pan liquid, stirring constantly until thickened and bubbling.
  7. Cool slightly and puree in batches in a food processor or blender.
  8. Return to saucepan and add lemon rind, salt and pepper, oysters and prawns.
  9. Heat through over gentle heat.
  10. Pour into a soup tureen and fold in yoghurt.

Serves 6.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe