Holiday Seafood Bisque Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
2: Bacon strips, diced
1 small: Onion, chopped
1/4 cup: All-purpose flour,
2 cup: Dry white wine,
1: Potato, peeled and diced
1/4 tsp: Dried thyme,
1/4 tsp: Dried tarragon,
1 tsp: Salt,
1/4 tsp: Pepper,
1 tbsp: Tomato paste,
1 lbs: Cleaned seafood,
2 cup: 35% Real Whipping Cream,
2 tbsp: Fresh parsley, chopped
Directions:
Ingredient notes: Chicken stock may be used in stead on dry white
wine. Seafood should consist of shrimp, scallops, lobster, crab, or a
combination. The seafood should be fresh, although defrosted is
acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add
bacon. cook until crisp. Remove and reserve bacon bits. Add onion to
pan. Cook until tender. Sprinkle with flour and cook gently 3-4
minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add
potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15
minutes until potatoes are tender. 3. While potatoes are cooking, cut
seafood selection into 3/4-inch chunks. Add seafood and cream to the
pot when potatoes are tender. Bring to a boil, reduce heat and simmer
5-8 minutes or until seafood is cooked through. Taste and adjust
seasoning if necessary. 4. Serve sprinkled with parsley and reserved
bacon bits.
Source from luhu.jp
wine. Seafood should consist of shrimp, scallops, lobster, crab, or a
combination. The seafood should be fresh, although defrosted is
acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add
bacon. cook until crisp. Remove and reserve bacon bits. Add onion to
pan. Cook until tender. Sprinkle with flour and cook gently 3-4
minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add
potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15
minutes until potatoes are tender. 3. While potatoes are cooking, cut
seafood selection into 3/4-inch chunks. Add seafood and cream to the
pot when potatoes are tender. Bring to a boil, reduce heat and simmer
5-8 minutes or until seafood is cooked through. Taste and adjust
seasoning if necessary. 4. Serve sprinkled with parsley and reserved
bacon bits.
Source from luhu.jp