Home > Saving Southern Food Recipes > Seafood Bisque
DEL.ICIO.USSeafood Bisque
The Atlanta Journal-Constitution
Gus Tselios, owner of the Marietta Diner, told us this soup was one of the most requested soups at this 24-hour establishment. The recipe he gave us made a whopping 22 gallons. Realizing that was a bit excessive for most of our needs, we scaled it back. You can adjust seasonings and fish selection to suit your taste and budget.
Makes 16 servings
Hands on: 25 minutes
Total time: 55 minutes
Ingredients:
8 cups water
4 (8-ounce) bottles clam juice
1/4 cup crushed tomatoes or tomato puree
1 teaspoon Cajun spices
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 bay leaf
1 tablespoon chicken base or 3 bouillon cubes
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
1/4 to 1/2 cup Wondra flour
1/2 pound salmon fillet, skinned and cut into chunks
1/2 pound flounder fillet, cut into chunks
1/4 pound crab meat
1/4 pound baby or salad shrimp, peeled
2 (6 1/2-ounce) cans clams
1/3 cup sherry
1/4 cup white wine
1 tablespoon paprika
1 1/4 cups heavy cream
Instructions:
In a large stockpot bring water, clam juice, tomatoes, Cajun spices, pepper, garlic powder, bay leaf, chicken base and salt to a boil. Reduce heat to a simmer and add butter and stir until melted. Gradually whisk in 1/4 cup flour, whisking constantly to combine. If necessary, add more, a tablespoon at a time, whisking constantly, until the soup has thickened and is smooth. Add the salmon, flounder, crab meat, shrimp and clams with their juice and cook until the soup returns to a gentle simmer.
Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook until reduced by one third. Add to soup and stir to combine. Add cream to soup and stir until warmed through.
Per serving: 240 calories (percent of calories from fat, 58), 15 grams protein, 11 grams carbohydrates, no fiber, 14 grams fat, 87 milligrams cholesterol, 662 milligrams sodium.
Permalink | | Categories: Soup
