Seafood Bisque

Seafood Bisque ~ Vigdis Sell

Ingredients:

Fish Stock:  Basil, bay leaf, Old Bay Seasoning, Fines Herbes, and spritz of vinegar.  As little water as possible to cover fish.

Soup:

1/3 cup butter melted, 

1 cup diced celery

1 onion, chopped

1/3 cup flour

2 cups hot fish stock

2 cups whole milk

3 tablespoons chopped parsley

3/4 teaspoon salt

Any seafood or fish or combo can be added

Directions

I buy Shrimp with the shell on.  I boil the shells to make the stock and add a very small amount of Old Bay to season the stock.

Heat the seafood stock warm.  Melt butter and saute celery and onion.    

Add the flour with the onion and celery.  Stir quickly to prevent lumps and slowly add the warm stock.  When smooth slowly add the milk.  Allow to thicken but do not boil.  Season with salt to taste 

Add at the last three minutes, 1 lb. shrimp or Cod or 

   mixture from the sea.

Garnish each bowl with one whole shrimp.  Serves four.

King Crab Seafood Bisque IP

King Crab Seafood Bisque IP

Ingredients:

5 leeks

3 tablespoons butter

3 medium potatoes

1 quart vegetable or chicken stock

1/2 teaspoon pepper, salt if needed

2 cups half and half

4 tablespoons powdered buttermilk

Seafood of choice

Chives for garnish

Directions:

Sauté 5 chopped leeks in 3 tbsp butter for 5 minutes seasoned with salt. 

Add three medium potatoes peeled, chopped with about a quart of veggie or chicken broth. 

Use the manual setting for 5 minutes with natural release. 

Use an immersion blender to puree the veggies. 

Blend in 1/2 tsp pepper, additional salt if needed, 

2 cups of half and half, and 

4 tbsp of powdered buttermilk. 

Stir in crab, shrimp, and/or scallops. Garnish with chives.

Crab And Shrimp Bisque

Crab And Shrimp Bisque

Ingredients:

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*

Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. 

Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. 

Warm the milk in another saucepan over medium heat. 

Slowly stir in the warmed milk and continue cooking and stirring until thickened. 

Add the freshly ground black pepper, tomato paste, and heavy cream. 

If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. 

Stir in the crab, shrimp, and the sherry. Bring to a simmer.  Serve hot.

*Sherry is a wine which is fortified with brandy. Dry sherry is a good choice for this recipe. After sherry is opened, it should be stored in the refrigerator.

**When you puree hot soup, don't fill the blender more than half full. If too full, the pressure from the steam can cause an explosion, forcing the top off of the blender. To avoid that, puree any hot liquids in small batches, and hold the blender cover on with a folded kitchen towel in hand.


Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.

Replace the green onions with finely chopped shallots. 

If d esired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.