Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, seafood bisque. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Seafood Bisque is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Seafood Bisque is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have seafood bisque using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Bisque:
- Get 1/2 cup minced shallot
- Make ready 1/2 lb butter
- Prepare 1/2 cup flour
- Get 1 quart water
- Get 1 tbsp chicken base
- Prepare 14 oz baby clam in juice
- Get 1/2 lb uncooked shrimp
- Prepare 1/3 lb cod in one piece
- Take 1/3 lb salmon in one piece
- Make ready 2/3 lb cooked crab meat, chopped
- Get 1 cup heavy cream
- Get 1 cup half and half
- Prepare 1/2 cup sherry wine
- Take 1 salt and pepper to taste
In a Dutch oven, heat butter over medium-high heat. Remove the bacon from the pot with a slotted spoon. This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaky fish. This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes.
Instructions to make Seafood Bisque:
- Sauté minced shallots in butter until soft.
- Add the flour and stir with whisk for 5 minutes on low heat, set aside.
- Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
- Return to boil, lower heat and simmer for 5 minutes.
- Strain the stock, reserving the seafood.
- Stir the shallot mixture into the stock.
- Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
- Chunk the salmon and cod and add all of the seafood back into the soup pot.
- Add the sherry and heat through, no more than 3 minutes.
The original recipe was obtained from a local restaurant. Give the bisque a final taste for seasoning, pour it into warmed soup bowls. Shrimp shells and spices are simmered in thickened seafood stock seasoned with paprika and tomato paste, then combined with shrimp, cream and sherry in this classic bisque. You can use uncooked medium Shrimp also. I just had two packages of the Salad Shrimps on hand and decided to use them.
So that’s going to wrap this up for this exceptional food seafood bisque recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
