Cooking Art Passion private chef service

A delightful seafood bisque from Marcus's recipe. Our rich Spanish inspired bisque sauce recipe has depth of flavour from fresh prawns, fennel, brandy and bay leaves.

This rich & aromatic sauce, we use  quite a lot in our seafood cooking, as it adds a wonderful depth of flavour to the dishes. Base for many of our seafood sauces and butters on our private chef menu's, such as our Tagliatelle of Brixham crab & basil or our Potted Brixham crab with quacamole and lobster bisque butter.