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Seafood Bisque
Author: cyberdoc
Time:
2.5 hours
Difficulty:
Moderate
Serving Size:
12
Description:
This is a moderate complexity seafood bisque.
Ingredients:
  1. 2 cups Cream sherry
  2. 2 cups white wine
  3. 4 cups seafood or vegetable stock.
  4. 1 bay leaf
  5. 1 onion, roughly chopped
  6. 1 clove garlic
  7. 1 leek
  8. 2 ribs celery
  9. 2 potatos
  10. 6 green onions
  11. 2 carrots
  12. 1 Leek
  13. 1 lobster, 11/2 to 2 pounds
  14. 3 crabs
  15. 1 lb medium-size shrimps, in shell
  16. 24 mussels, well scrubbed
  17. 12 sea scallops
  18. 12 clams
  19. 12 Oysters
  20. 4 cups heavy cream
  21. 1 teaspoon dried thyme
  22. 1 tablespoon minced fresh parsley
  23. 1 teaspoon dried rosemary
  24. 1 teaspoon cracked peppercorns
  25. 1 cup fresh basil, well rinsed and chopped
  26. Freshly ground black pepper to taste
  27. 1 teaspoon Old Bay
  28. 12 oz tomato paste.
  29. 1/2 teaspoon fresh lemon juice
  30. 5-8 oz of blonde roux
Instructions:
  1. 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).
  2. 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.
  3. 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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