Seafood Cheddar Bisque

By á-2421

Ingredients

• 2 ½ cups fish stock (Knorr soup or simmer fish heads with onion and grated carrot strained)
• 1 cup plus 2 Tbsp clam juice
• ¼ lb scallops with juice, chopped
• ¼ lb uncooked shrimp, shelled, deveined and chopped
• ¼ lb cooked crabmeat, shredded
• 2 green onions, white part only, chopped
• 1 celery stalk chopped
• 2 Tbsp chopped fresh parsley
• 1 ½ Tbsp chopped pimentos
• 4 Tbsp butter
• 5 Tbsp flour
• 3 Tbsp dry vermouth
• ¼ cup half and half
• ¾ cup whipping cream
• 1 1/8 tsp dried dill weed
• ¾ tsp dried thyme
• ½ tsp seafood seasoning
• ½ tsp pepper
• ¼ tsp nutmeg
• salt
• ¾ cup grated cheddar cheese

Preparation

Step 1

Combine stock, clam juice, scallops and their juice, crabmeat, onions, celery, parsley, pimentos in heavy large saucepan and simmer 30 minutes. Melt butter over low heat, whisk in flour and stir for 3 minutes. Blend in vermouth. Remove from heat. Whisk in half-and-half. Blend in cream, dill weed, thyme, seafood seasoning, pepper and nutmeg. Season with salt, add cheese and stir until melted. Simmer for 10 minutes and serve hot.