"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Captain Phil's Seafood Bisque Recipe

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

Contributor:  
Contributor:  
Captain Phil

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick of Irish Butter
˝ Onion, Diced
1 Tbsp. Garlic, Chopped
˝ Stalk Celery, Diced
1 Cup Fresh Ripe Garden Tomatoes
˝ Cup Flour
1/3 Cup Sherry
1 Cup White Wine
1 Cup Heavy Cream
1 Qt. Milk
1 Cup of Clams with Juice
2 oz. Fresh Scallops
4 oz. Baby Shrimp
2 oz. Fresh Lump Crabmeat
10 oz. Fresh White Fish, Diced
1 tsp. Lemon Juice
˝ Bunch Green Onion Tops, Chopped
1 tsp. Paprika
2 Tbsp. Basil, Chopped
Salt / Pepper to Taste

Directions:
Directions:
Melt the butter in a heavy bottom pot and sauté onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr. 30 min.
Personal Notes:
Personal Notes:
The first time I had a recipe such as this was on our way to our honeymoon destination. Our mid trip stop was in Charleston SC where we stayed at the famous Vendue Inn. The bisque that they served at the time came in a beautiful puffed pastry hollowed out in the center serving as a bowl. The dish obviously made an impression so much that through the years since then I have spent more than a few hours figuring out this recipe and I highly recommend the puffed pastry bread bowl. You can buy the puffed pastry sheets in the refrigerated food section next to the pie shells.

 

 

 

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