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Seafood Bisque




Source of Recipe


Unknown


List of Ingredients




ROUX:
1 stick of butter
1 cup of flour

BISQUE:
2 Tblsp. Olive oil
2 medium carrots, diced
1 medium onion, diced
2 garlic cloves, minced
1 bay leaf
5 oz. Crab meat, flaked
6 oz. Shrimp, peeled, deveined and diced
5 oz. Lobster meat, diced **(I used bay scallops)**
4 cups milk
2 Tblsp. Tomato paste
5 tsp. seafood base (**see note)
1 cup heavy whipping cream
White pepper


Recipe



First, make the roux. Melt the butter in a small saucepan, set over low heat. Whisk in the flour. Cook on low for 5 minutes. Set aside.

Heat a large stockpot over medium heat. Add olive oil. Add carrots, onions, garlic, and bay leaf. Cover and sweat for 5 to 8 minutes (draws out the moisture). Add crab, shrimp, and lobster meat. Cook on medium heat, stirring, for 3 to 4 minutes. Add the milk, tomato paste, and seafood base. Bring to a simmer. Add roux to thicken and let simmer 15 minutes. Stir in whipping cream. If bisque is too thick, add more milk. Add white pepper to taste.

Seafood Base is available from Penzey’s Spices. Buy it here: http://www.penzeys.com