Fish Bisque Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 T: Unsalted butter,
-scallops, crabmeat, or
1 each: Onion, chopped
-shrimp,
1 each: Carrot, chopped
2 cup: Fish stock,
1 T: Chopped parsley,
Salt,
1/2 t: Dried thyme,
Freshly ground white pepper,
1 each: Bay leaf,
1 T: Cornstarch, dissolved in 2
8 each: Ounces boneless white fish,
-Tbsp. cold water,
-cut into 1-1/2 inch pieces,
1 cup: Heavy cream,
4 each: Ounces shellfish, (shelled
1/4 cup: White wine,
Directions:
Kibble, steamed rice or pieces of hand torn French bread Melt butter
over medium heat in a large saucepan. Add onion, carrot, parsley,
thyme, and bay leaf: saute until onion is translucent. Add fish,
shellfish, fish stock, and salt and cornstarch mixture and cook,
stirring constantly, until bisque is thickened. Add cream and wine
and heat through. Serve immediately over kibble. Makes 1-1/2 quarts.
From: Bone Appetit! Shared By: Pat Stockett
Submitted By PAT STOCKETT On 10-25-94
Source from luhu.jp
over medium heat in a large saucepan. Add onion, carrot, parsley,
thyme, and bay leaf: saute until onion is translucent. Add fish,
shellfish, fish stock, and salt and cornstarch mixture and cook,
stirring constantly, until bisque is thickened. Add cream and wine
and heat through. Serve immediately over kibble. Makes 1-1/2 quarts.
From: Bone Appetit! Shared By: Pat Stockett
Submitted By PAT STOCKETT On 10-25-94
Source from luhu.jp