Seafood Bisque
Seafood Bisque

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, seafood bisque. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Seafood Bisque is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Seafood Bisque is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook seafood bisque using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Seafood Bisque:
  1. Get 1/2 cup minced shallot
  2. Take 1/2 lb butter
  3. Get 1/2 cup flour
  4. Get 1 quart water
  5. Get 1 tbsp chicken base
  6. Get 14 oz baby clam in juice
  7. Make ready 1/2 lb uncooked shrimp
  8. Prepare 1/3 lb cod in one piece
  9. Prepare 1/3 lb salmon in one piece
  10. Get 2/3 lb cooked crab meat, chopped
  11. Make ready 1 cup heavy cream
  12. Prepare 1 cup half and half
  13. Get 1/2 cup sherry wine
  14. Get 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.

Instructions 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.

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