"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Seafood Bisque Recipe

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This recipe for Seafood Bisque, by , is from Weezie's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wilkinson
Added: Thursday, March 5, 2009


2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
2 2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
1 1/2 pounds uncooked medium shrimp, peeled
and deveined
1 can (6 ounces) crabmeat, drained, flaked, and
cartilage removed
1 jar (4 1/2 ounces) whole mushrooms, drained
3 tbsp Madeira wine or chicken broth
1/2 tsp salt
1/2 tsp pepper
Minced fresh parsley

In a Dutch over or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce the heat. Add the shrimp, crab, and the mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine or broth. Add the salt and the pepper. Cook for 2-3 minutes longer. Garnish with parsley.

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