Ingredients: |
Ingredients: 2 lbs. white fish with shellfish
2 medium onions
1 c. mushrooms
2 bay leaves
1/4 c. freh chopped parsley
1 c. butter (2 sticks)
4 oz. crabmeat
1 c. flour
½ c. sherry
4 c. Fish stock or clam juice
4 oz. scallops
2 c. heavy cream ½ medium onion diced
2 c. shrimp
1 celery stalk (finely diced)
4 oz. lobster meat
1 leek (white part only) finely diced
Salt, pepper, paprika to taste
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Directions: |
Directions:Make fish stock – 2 lbs. of white fish with shellfish and 2 medium onions, ½ cup of diced celery, 1 cup of mushrooms 2 bay leaves and ¼ cup fresh chopped parsley. Put in pot and cover with water and white wine to cover. Boil for 30 min. to 1 hour. Skimming the foam from the surface. Stain through a fine meshed sieve and adjust seasonings.
Makes about 8 cups.
In a heavy stock pot, heat ¾ c. butter over medium heat. Stir in flour to make a roux. Cook the roux for 5 min. Add the fish stock, stirring constantly. When mixture begins to boil, lower heat, add the cream and simmer for 5 minutes.
In a sauté pan, health 2 Tbsp. Butter and sauté the vegetables until tender. Add slat, pepper and paprika and stir into simmering soup. Sauté cooked crabmeat, scallops, shrimp and lobster in butter and ¼ to ½ cup sherry. Add the crab meat to the stock. Divide the scallops, shrimp and lobster into soup bowls. Fill the bowls with the stock. Add on Tbsp. Of sherry to each bowl. Sprinkle with chives as a garnish. |
This recipe for Seafood Bisque is from