Description: This is a moderate complexity seafood bisque.
Other:
Ingredients:
Time:
2.5 hours
Difficulty:
Moderate
Serving Size:
12
2 cups Cream sherry
2 cups white wine
4 cups seafood or vegetable stock.
1 bay leaf
1 onion, roughly chopped
1 clove garlic
1 leek
2 ribs celery
2 potatos
6 green onions
2 carrots
1 Leek
1 lobster, 11/2 to 2 pounds
3 crabs
1 lb medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
12 clams
12 Oysters
4 cups heavy cream
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon cracked peppercorns
1 cup fresh basil, well rinsed and chopped
Freshly ground black pepper to taste
1 teaspoon Old Bay
12 oz tomato paste.
1/2 teaspoon fresh lemon juice
5-8 oz of blonde roux
Instructions:
Chop vegetables (This can be done while the stock is simmering), peel shrimp, reserving shells and combine the sherry, wine, and stock. Add a bay leaf, some thyme, rosemary, garlic, and peppercorns to a spice bag to create a Sachet D'Espices, and add to stock. Bring liquid to a boil, and add shrimp shells and seafood execpt for the scallops and shrimp meat, and steam for 10 minutes, and then reduce heat and simmer for 40-60 minutes (if doing a a chunkier chop on the seafood, you may want to remove seafood after initial steaming, then re-add the shells to make the meat more tender).
Add shrimp and scallops and simmer for an additional 5-10 minutes, until shrimp and scallops are opaque. Remove the seafood and strain the the resulting stock. Return stock to the pot and add onion, carrots, celery, potatos, leek, and green onions and simmer for an additional 40 minutes.
Once cool, remove the meat from the shells and finely chop. prepare roux while bringing the cream up to a simmer. Once the cream is heated, combine the cream to the roux. Once roux is dispersed into the heated cream, combine stock, tomato paste, Old Bay, choped seafood, parsley, lemon juice, and chopped basil, and simmer until desired consistency is obtained. Season to taste.
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