oh we're talking food already we're so excited with coming in this week it will eventually get colder it might be a good time to warm up some suit and perfect timing guess tomorrow is national seafood bisque day so we have chef Patrick in the kitchen he's from the cocoa and air and is going to show us how easy it can be to make at home because it looks so fancy you might think it's complicated well there's a little bit of time consuming on making a bisque just because you need to have several components into the bisque you got the seafood veloute that you have to prepare and you got to make me up where you got to sweat your seafood you got a you got a puree them you got to put it back you got the cream so it's complicated well it can be done and what you could do I mean you can cheat a little bit by using a swing base but I don't recommend it okay so what I did I basically did the base okay so right now we have the base ready so the only thing we do going to finish it basically we have shrimp lobsters I used some flambe with cognac a little bit I did some garlic and I did mirepoix and also tomato paste and that is my base and after that what I did i pureed the the seafood I strain it through a chinois oh not a China cap shinhwa's little bit different and also we've already forgot down she's got she's got thank you somebody's always forgot cheese come so when we done after that what we do we put it back on the stove and we're gonna wait on t restart a simmer a little bit we're gonna finish with some cream finish it with white pepper salt component show you why not yet we're gonna wait on other one start seeming a little bit this is why I have patience issues in the kitchen well you gotta be patient yes and we're gonna finish that already sautéed some shrimp how could some fresh fennel fennel on everything me because I'm come to see Lawrence yeah anything was a nice a lot of it a little bit of a licorice flavor maybe yeah on the shrimp only known on you know soup and there's a misconception about bisque when you go to restaurant and people's have you tomato bisque but it's not a bisque a bisque technically it's a seafood based soup okay unless it's made with seafood it's not a bisque now you know it's we call it the French credit seafood added to a cream finished with a cream so that's what the French call it and the bisque basically it come from the bay of biscay which is our way from Brittany all way down to Spain so time to pour in yeah oh yes so we're gonna point a little bit right here mmm just a little bit of cream okay we're gonna add some salt smells amazing white pepper a little bit of sherry wine I mean yes just a tiny bit of sherry wine just to give it a little taste little bit of cayenne pepper to give it a kick and I'm gonna add the shrimp to it a little bit of the shrimp you saute that before oh yes yes yes you know we're gonna finish it by him and so be done in a couple of seconds yeah we do could you make the base beforehand oh yes I made I made the base I made the debilitate the day the day before yesterday are we ready you see it's starting to get gorgeous so now we're going to plate it right here see the consistency of the soup is perfect creamy and delightful or even delightful we're gonna add some shrimp to it not a single splatter there we go I'm gonna finish it with a little bit of cheapo nod here we go you know what I want you to do is take a spoon right there no problem just gorgeous okay here it is yeah delicious creamy fresh very tasty that part didn't take too long if I could make the other part the day before maybe you know who this is pretty good it's pretty good you know we do not have time to warm it up enough that the flavor the flavor is there so you want to make a bit tomorrow get some seafood get some take the body of the shrimp thank you lobster heads or you can even make a seafood chowder I mean a bisque without the shrimp just go to your fishmonger get some white fish bones make a feasibility and why not try it national seafood bisque yeah I love the bisque I mean I cannot be stopped the time