Seafood Bisque
Seafood Bisque

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, seafood bisque. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Seafood Bisque is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Seafood Bisque is something which I’ve loved my whole life.

Seafood Bisque We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. Cooked shrimp works great in this recipe, too.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Make ready 1/2 cup minced shallot
  2. Prepare 1/2 lb butter
  3. Get 1/2 cup flour
  4. Take 1 quart water
  5. Prepare 1 tbsp chicken base
  6. Make ready 14 oz baby clam in juice
  7. Make ready 1/2 lb uncooked shrimp
  8. Make ready 1/3 lb cod in one piece
  9. Prepare 1/3 lb salmon in one piece
  10. Prepare 2/3 lb cooked crab meat, chopped
  11. Make ready 1 cup heavy cream
  12. Take 1 cup half and half
  13. Take 1/2 cup sherry wine
  14. Make ready 1 salt and pepper to taste

Strain the stock, reserving the seafood. Stir the shallot mixture into the stock. Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. 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.

Steps to make Seafood Bisque:
  1. Sauté minced shallots in butter until soft.
  2. Add the flour and stir with whisk for 5 minutes on low heat, set aside.
  3. Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
  4. Return to boil, lower heat and simmer for 5 minutes.
  5. Strain the stock, reserving the seafood.
  6. Stir the shallot mixture into the stock.
  7. 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.
  8. Chunk the salmon and cod and add all of the seafood back into the soup pot.
  9. Add the sherry and heat through, no more than 3 minutes.

Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot. 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. Serve with freshly baked biscuits or crusty bread. A bisque is a soup traditionally made from pureed shellfish that provides a thick, creamy consistency. The addition of cream (and sometimes wine) makes bisque its very own category of soup.

So that’s going to wrap it up for this exceptional food seafood bisque recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!