Best Elegant Seafood Bisque Recipes

ELEGANT SEAFOOD BISQUE

Elegant Seafood Bisque image

This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. Hint for low carbers: use Wondra "instant flour" and all you will need is about 1 or 2 TBS to thicken. The original recipe was obtained from a local restaurant.

Provided by MNLisaB

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup finely minced shallot
1/2 lb butter
1/2 cup flour
1 quart water
1 tablespoon chicken base
1 (14 ounce) can baby clams, with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod, boneless, leave in one piece
1/3 lb salmon, skinless, boneless, leave in one piece
2/3 lb cooked crabmeat, chopped
1 cup heavy cream
1 cup half-and-half
1/2 cup dry sherry
salt and pepper

Steps:

Sauté minced shallots in butter until soft.
Add the flour and stir with whisk for 5 minutes on low heat, set aside.
Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
Return to boil, lower heat and simmer for 5 minutes.
Strain the stock, reserving the seafood.
Stir the shallot mixture into the stock.
Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
Chunk the salmon and cod and add all of the seafood back into the soup pot.
Add the sherry and heat through, no more than 3 minutes.

ELEGANT SEAFOOD BISQUE

Elegant Seafood Bisque image

Creamy bisque is elegant enough for sit-down dinners yet hearty enough for casual gatherings.-Mike Payne, Hixson, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive oil, divided
1/2 cup all-purpose flour
3 cups chicken broth
1 teaspoon chicken bouillon granules
2 cans (15 ounces each) tomato sauce
2 cups tomato juice
1 cup white wine or additional broth
1/2 cup chopped fresh basil
1/2 teaspoon salt
Dash white pepper
1 cup heavy whipping cream
1 cup uncooked medium shrimp, peeled and deveined
1 cup frozen uncooked lobster chunks, thawed
Additional chopped basil

Steps:

In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil)., Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.

Nutrition Facts : Calories 254 calories, Fat 16g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1107mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

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