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|Recipe Name:||Seafood Bisque to die for||Difficulty:||Easy|
|Source:||5 Water Street Restaurant (thanks Joe Bartek!)||Serving Size:|
|Base:||Seafood||Serve with warm bread for dipping! 5 Water Street made a great cheddar cheese bread.|
|Preparation Time:||60+ Minutes|
1 Each(s) medium onion, chopped fine
1 Each(s) stalk celery, chopped fine
1 Each(s) large carrot, chopped fine
1 Each(s) package mushrooms (8oz), chopped fine
1/4 Pound(s) butter (one stick)
2 Tablespoon(s) flour
1 Teaspoon(s) salt
1 Pinch(s) pepper
1/2 Cup(s) sherry
12 Ounce(s) fresh crabmeat
1 Pound(s) fresh haddock
1 Pound(s) fresh sea scallops
1 Pound(s) fresh shrimp
8 Ounce(s) fresh cooked lobster meat (use more if you can of course!)
1 Each(s) quart heavy cream (add more as needed...)
1 Each(s) small can tomato paste
1 Tablespoon(s) tarragon
Saute veggies in butter, add flour, salt and pepper, tomato paste, tarragon and sherry. Let simmer and reduce down a bit.
Add scallops, haddock, shrimp, crabmeat, lobster, etc...
Let simmer 10 minutes or so.
Add cream and simmer on wicked low for about an hour stirring occasionally.