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Seafood Bisque




Source of Recipe


Internet


List of Ingredients




Shells (Shrimps, Lobster & Crab) 700gr
Onions, minced 450gr
Butter 60gr
Garlic, minced 50gr
Paprika Powder 50gr
Tomato Paste 60gr
Brandy 90ml
Flour 80gr
Fish Stock 3 1/2Lts.
Cream, heavy, warmed 1Lts.
Scallops, cleaned, poach 250gr
Shrimps, cleaned & poach 250gr
Crabmeat, frozen, 250gr
Mixed Herbs 30gr
Dry Sherry 120ml
Worcester Sauce 3ml
Tabasco Sauce 3ml
Salt To Taste
Pepper, white, powder To Taste
Chives, finely diced 3gr.

Recipe



Sauté the seafood shells, onions & mixed herbs in butter
Add the garlic, paprika & tomato paste & sweat out for a few mins. slowly. Do not discolor. Stir in then slowly, the flour & allow cooking out for another 5 mins. or so. Do not allow to burn
Deglaze with the brandy & reduce the brandy until it has evaporated
Add the fish stock & bring to a boil then simmer for about 45 mins. strain the bisque through a fine sieve or cheesecloth
Return the bisque to a simmer & add the heavy cream
Sauté the diced seafood (shrimps, scallops & crabmeat) in butter then add into the bisque, simmering gently for another 5 mins. adjust the seasoning with salt, pepper, Worcester & Tabasco sauces add the sherry immediately before serving. Sprinkle over the top of each Soup Cup. After filling it, a little chive as a garnish.