Seafood Bisque
October 19: National Seafood Bisque Day
We often share a bowl of bisque if it is on the menu at a nice restaurant. We order the seafood soup as a starter course, but sometimes it can be a major meal if it is served in a bread bowl. Although we love lobster bisque, it is more expensive than the one cooked with crab or other crustaceans. When we make bisque at home, we would add other favorite shellfish, such as shrimp and crawdads, as well as crab, for a super seafood soup! Cook this creamy coastal dish as an appetizing way to commemorate National Seafood Bisque Day.
Recipe
(Adapted from Best Seafood Recipes)
Ingredients
- 2 pounds shellfish meat (we used shrimp, crab and crawfish)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- ¼ cup carrots, chopped
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 can (8 ounces) tomato sauce
- ½ cup dry white wine or sherry
- 2 cups water or chicken or vegetable broth
- 1 tablespoon tomato paste
- Dash of hot sauce
- 2 tablespoons cognac
- 1 cup heavy cream
- salt and pepper to taste
- parsley to garnish (optional)
Directions
In a large pot, melt the butter with olive oil. Saute the onions, celery and carrots until lightly browned. Add the thyme and bay leaf. Pour in the can of tomato sauce, white wine or sherry, water or broth, tomato paste and hot sauce.
Stir in the cognac. Add the shrimp, crab and crawfish. Bring to a boil, then simmer for 45 minutes on medium heat. Discard the bay leaf. Let the bisque cool slightly before transferring in batches to a blender container.
Puree the bisque until smooth. Transfer to another pot and heat on medium. Stir in the cream. Season with salt and pepper. Ladle in a bowl and garnish with chunks of cooked shellfish meat. Sprinkle with parsley flakes as a garnish (optional). Serve hot.
HI COOKERY 