Bisque

In a deep saucepan or heavy-bottomed pot, sauté diced onion, carrot, and celery in vegetable oil until golden.

Take the shrimp shells and heads and add them to the vegetables. Sauté for about 15-20 minutes.

When a fond forms on the bottom of the pot, pour in 100 ml of wine and deglaze. Let the wine simmer for 5 minutes.

Add the tomato paste, sauté, and stir. Season with pepper.

Pour in 2.5 liters of water and simmer for about 15 minutes.

Blend the shells into a purée using an immersion blender.

Strain through a colander while stirring with a spoon, allowing the thick broth to drain through while leaving the shell residue behind in the colander.

Cut the bread into cubes, drizzle with vegetable oil, lightly season with salt, and bake in a preheated oven at 150°C for 12 minutes.