Elegant Seafood Bisque
photo by Hope Smith Polk
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄2 cup finely minced shallot
- 1⁄2 lb butter
- 1⁄2 cup flour
- 1 quart water
- 1 tablespoon chicken base
- 1 (14 ounce) can baby clams, with juice
- 1⁄2 lb uncooked shrimp, cleaned, shelled, deveined
- 1⁄3 lb cod, boneless, leave in one piece
- 1⁄3 lb salmon, skinless, boneless, leave in one piece
- 2⁄3 lb cooked crabmeat, chopped
- 1 cup heavy cream
- 1 cup half-and-half
- 1⁄2 cup dry sherry
- salt and pepper
directions
- 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.
Reviews
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This recipe turned out AMAZING!! I would consider myself a level 1 intermediate cook, so I had to figure out what the heck is mince, shallots, and chicken base. Fortunately, with some help at my local health food store I found everything that I needed and followed the directions to the tee. Keep in mind this soup requires a Large pot that can hold at least 4 1/2 quarts (just in case some novice cooks wanted to know). I also added some cayenne pepper and cilantro for a little kick. It was super easy to make and tasted SUPER GOOD!
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I WISH I could l give this more stars! Brilliancy! Perfect! I want to tell you I did NOT follow this to the tee, because I didn't have all those wonderful ingredients on hand. But I was really craving some seafood bisque. All I had was shrimp and clams. NO scallions.. only YELLOW onions, and I added mushrooms. I didn't even have Half and Half.. I substituted evaporated milk! And for the sherry I did plain white cooking wine.. but let me tell you, this is BY FAR THE BEST recipe I have tasted! Or at least followed in guidelines with. For the person who is considering using this: IF you don't have everything, it's okay! substitute! If your substitute is wonderful, the real recipe is "OH SO MUCH BETTER!"
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This is a wonderful bisque. It has tons of flavor. I didn't have shrimp, so I substituted crawfish, used salmon, crab, clams and I used fat free half and half. This is a very forgiving recipe, it is delicious regardless of changes. I will make again. For some reason mine did not thicken well, hopefully I can do it correctly next time. Awesome recipe!!
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RECIPE SUBMITTED BY
MNLisaB
United States