Caramelize the onions, carrots, celery, and shells in the butter.
Add garlic and tomato paste and sauté lightly.
Add the brandy and white wine and reduce by half.
Tie peppercorns, bay leaf, thyme, and parsley stems in cheese cloth to make a sachet.
Add fish stock and sachet, and simmer for 1 hour.
Remove the sachet, strain and save the liquids and solids. Puree the solid and return them to the liquid. Return to simmer and cook for 10 minutes.
Strain the bisque through cheese cloth.
Return the bisque to a simmer and add the hot cream.
Season with salt and pepper.
Cook the shrimp and slice or dice them as desired. Add them to each serving.
Yield: 4 quarts