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Week 41: Seafood Bisque
SEAFOOD BISQUE
4 lobster tails or 1.5lbs of crab or 2lbs of shrimp
4 lobster tails or 1.5lbs of crab or 2lbs of shrimp
4 TBSP unsalted butter (dairy-free alternative)
1 shallot, chopped fine
2 celery ribs, chopped fine
1/3 cup flour
4 cups seafood stock
1 carrot, chopped fine
2 cups heavy cream (dairy-free alternative)
1/4 cup dry white wine
2 ripened tomatoes, roughly chopped
2 TBSP ketchup + 1 tsp miso paste
1 tsp paprika
1/4 tsp cayenne pepper
2 tsp of salt, divided (adjust for preference)
.5 tsp pepper
1 bay leaf
1/3 cup fresh parsley
4 sprigs of fresh thyme
DIRECTIONS
In a large soup pot over medium heat, melt the butter.
Add the shallot, celery, & carrots and sauté for 5-7 minutes, until soft.
Stir in the flour for 30 seconds.
Slowly pour in 1 cup of the broth, whisking to break up any clumps.
Then pour in the remaining broth and whisk again to incorporate.
Turn up the heat to medium-high and bring the broth to a boil.
Next turn the heat back down to medium, add the bay leaf, and simmer for 15 minutes.
Add the shallot, celery, & carrots and sauté for 5-7 minutes, until soft.
Stir in the flour for 30 seconds.
Slowly pour in 1 cup of the broth, whisking to break up any clumps.
Then pour in the remaining broth and whisk again to incorporate.
Turn up the heat to medium-high and bring the broth to a boil.
Next turn the heat back down to medium, add the bay leaf, and simmer for 15 minutes.
In a separate skillet add some butter to the skillet and cook your seafood of choice to 145 degrees. Once cooked, set aside.
Add the half & half/oat milk to the broth pot and bring the mixture back to simmering, stirring and scraping the bottom of the pan occasionally.
Remove the bay leaf.
Stir in the white wine, tomatoes, ketchup, miso, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth.
Reduce heat to medium-low and stir in your cooked seafood of choice.
Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.
Ladle into bowls or mugs and garnish with fresh parsley, thyme, and oyster crackers!
Remove the bay leaf.
Stir in the white wine, tomatoes, ketchup, miso, paprika, cayenne, salt, and pepper, and then very carefully blend the mixture with an immersion blender until smooth.
Reduce heat to medium-low and stir in your cooked seafood of choice.
Cook until heated through, about 5 to 10 minutes. Taste, adding more salt and pepper if needed.
Ladle into bowls or mugs and garnish with fresh parsley, thyme, and oyster crackers!
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Minerva Dairy
Minerva Dairy Sea Salt Butter Roll
$14.88
2 Pound
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Minerva Dairy
Minerva Dairy Sea Salt Butter Sticks
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