Seafood Bisque
This recipe has at least 25 ingredients, but they all blend wonderfully for a hearty, flavorful soup. It's not diary free or vegan, but can be gluten free with the substitution of one for one flour for the all-purpose wheat flour. It originally came from a great cookbook called A Taste of Oregon, although we have modified it slightly.
Ingredients
- 4 Tbsp butter
- 1 small onion chopped fine
- ½ cup celery chopped
- 2 Tbsp parsley fresh, chopped
- 1 tsp dry mustard
- 2 Bay leaves
- ½ tsp paprika
- ½ tsp oregano dried
- ½ tsp tarragon dried
- 1 tsp thyme dried
- 1 tsp basil dried
- ½ cup flour
- 2 cups clam nectar
- ½ cup white wine
- 1 cup chili sauce
- 1 cup tomato puree
- 12 oz sour cream
- 2 cups half and half
- ½ lemon with rind
- 1 dash Tabasco sauce
- 1 dash Worcestershire sauce
- 4 oz clams
- 6 oz baby shrimp
- 8 oz whitefish cut into small chunks
- 4 oz crab meat
Instructions
- Melt butter and sauté onion, celery, parsley, and next 7 spices in a skillet until onion is soft, about 4-5 min. Set aside.
- In a stock pot, make a roux of the flour, clam nectar, and wine. Cook down briefly, about 3 min, and then add the sauteed ingredients to the roux. Combine thoroughly.
- Add the next seven ingredients. Stir to blend. Add remaining seafood and heat to briefly cook all seafood.
Notes
For this dish you have a lot of leeway with the seafood. The original recipe we used called for scallops, but that is not a favorite of anyone in my household, so that was omitted right away. I would just suggest keeping the overall amount to 20-24 oz of fish, but the proportions or kinds of fish can easily be modified.