Side Pannel
Holiday Seafood Bisque
Holiday Seafood Bisque
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood
Ingredients List
- 2 tb Butter
- 2 Bacon strips, diced
- 1 sm Onion, chopped
- 1/4 c All-purpose flour
- 2 c Dry white wine
- 1 Potato, peeled and diced
- 1/4 ts Dried thyme
- 1/4 ts Dried tarragon
- 1 ts Salt
- 1/4 ts Pepper
- 1 tb Tomato paste
- 1 lb Cleaned seafood
- 2 c 35% Real Whipping Cream
- 2 tb 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.
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.
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