Seafood Bisque

Seafood Bisque
Seafood Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup finely-chopped shallots - (abt 2)

  • 1/4

    cup finely-diced celery

  • 1/2

    pound butter - (2 sticks)

  • 1

    quart water

  • 1

    tablespoon chicken base

  • A sprinkle or two of instant flour (or your favorite low-carb thickener)

  • 2

    cans chopped clams with juice - (6.5 oz ea)

  • 1/2

    pound uncooked shrimp cleaned, shelled, and deveined

  • 1/3

    pound cod leave in one piece

  • 1/3

    pound skinless salmon leave in one piece

  • 4

    cups heavy cream

  • 1

    small can crab meat

  • 1/2

    cup dry sherry

  • Chives for garnish (optional)

Directions

Sautè shallots and diced celery in butter, until soft. Add thickener, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired. This recipe yields 8 to 10 servings; 2 to 3 carb grams per serving.

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