Ingredients

• 1 tablespoon olive oil
• 8 large green prawns, peeled, deveined, heads and shells reserved
• 1 brown onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stick, finely chopped
• 3 large garlic cloves, chopped
• 1 bay leaf
• 1L (4 cups) water
• 80ml (1/3 cup) dry white wine
• 55g (1/4 cup) medium-grain rice
• 1 50g sachet tomato paste
• Pinch of saffron threads
• 375ml (1 1/2 cups) water, extra
• Salt flakes and freshly ground black pepper
• 8 Tasmanian scallops, deveined
• 1 250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces
• 4 sprigs fresh thyme, leaves picked

garlic baguette

• 20g (1 tablespoon) low-fat dairy spread
• 2 large garlic cloves, crushed
• Salt and freshly ground black pepper, to season
• 1 30cm baguette, cut into 2cm-thick slices

Method

• Step 1 Heat the oil in a large saucepan over medium heat. Add the reserved prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).

• Step 2 Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.
• Step 3 Discard the prawn heads. Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.
• Step 4 Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.
• Step 5 To make the garlic baguette, preheat grill on medium-high. Combine the Dairy Soft, garlic, salt and pepper in a small bowl. Spread the mixture thinly over the baguette slices. Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.
• Step 6 Meanwhile, bring bisque to a simmer over medium heat and add prawns, scallops and salmon pieces. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately accompanied by the garlic baguette.