Recipe: Seafood Bisque Recipes (10)

Hi Steve,

Here's a few I found for you to look over.
Hope they help.

Joe

SHRIMP BISQUE
1 lb. shrimp, boiled, peeled & finely chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream
Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.

CRAB BISQUE
5 or 6 white scallions chopped
4 tbsp. unsalted butter
1/4 c. all purpose flour
3 c. milk
1 1/2 c. heavy cream
2 tsp. salt
1/2 tsp. ground mace
1/2 tsp. paprika
Tabasco
1 lb. lump crabmeat
Saute scallions in the butter until softened. Blend in flour. Cook over low heat 5 minutes. Stir in milk and heavy cream and cook until just warm. Stir in salt, ground mace and paprika. Add Tabasco to taste. Add crabmeat. Heat gently. (Do not let boil.) Serve. Serves 6.

LOBSTER BISQUE
6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. celery salt
4 1/2 c. milk
1 1/2 c. chicken stock
3 tbsp. instant minced onion
3 c. diced cooked lobster
1 tbsp. paprika
1/2 c. light cream
Melt butter. Stir in flour, salt, pepper, and celery salt. When smoothly blended, add milk and chicken stock slowly. Cook over low heat, stirring constantly, until mixture begins to thicken. Add onion, lobster, and paprika. Heat 10 minutes. Add cream. Reheat to serving temperature. Serves 6-8.

OYSTER BISQUE
1/4 c. butter or margarine
1/2 c. chopped celery
1/4 c. chopped onion
2 cloves garlic, crushed
2 (8 oz.) cans oysters, drained
2 c. milk
1/2 c. heavy cream
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped parsley
1/3 c. dry sherry
In large saucepan in 1/4 cup butter or margarine, saute celery, onion and garlic for 5 minutes. Stir milk, heavy cream, salt, pepper and oysters into sauteed vegetables. Heat just until small bubbles appear around edge. Stir in chopped parsley and dry sherry. Remove from heat. Serves 8.

OYSTER BISQUE
4 c. shucked oysters
2 c. whipping cream
2 c milk
Freshly grated mace
1/2 sweet onion
Salt, pepper
1/2 c. cracker crumbs
1 tbsp. unsalted butter
1 c. whipped cream
Paprika
Heat oysters in small saucepan. Drain oysters and reserve liquor. Rinse oysters with cold water and drain well. Dry on clean piece of paper towel. Heat whipping and milk in top of double boiler, adding mace to taste and onion. Remove onion as soon as flavor is imparted. Add oyster liquor to milk mixture. Skin off any froth that rises to top of mixture in double boiler. Season to taste with salt and pepper. Add cracker crumbs and butter. Cook few minutes until soup is well blended, stirring occasionally. Gently mix in oysters. Garnish each serving with 1 tablespoon whipped cream and dash of paprika. (Makes 6 1/2 cups.)

SEAFOOD BISQUE
1 1/2 to 2 c. cooked fish (halibut, salmon, cod, or other)
1/2 c. cooked shrimp
1/4 c. butter
1/2 c. diced celery
1/4 c. minced green onion
3 tbsp. flour
2 c. milk
1 c. light cream
1 c. fish stock or clam juice
1 tsp. salt
4 drops red pepper sauce
1/8 tsp. black pepper
1 tsp. savory salt
Minced parsley for garnish
Shred fish and shrimp with fork and set aside. Melt butter in saucepan. Add celery and onion; saute. Add flour and stir until blended. Gradually add milk, cream, and fish stock or clam juice. Stir until slightly thickened. Add fish, salt, red pepper sauce, pepper, and savory salt. Simmer for a few minutes to blend flavors; do not boil. Garnish each serving with minced parsley. Makes 6 servings.

EASY CRAWFISH BISQUE
4 dozen boiled crawfish (remove meat)
--BISQUE:--
1 lg. onion, minced
4 green onions, chopped
1 tbsp. vegetable oil
1 tbsp. butter
2 tbsp. flour
1 (10 1/2 oz.) can tomatoes
1 (6 oz.) can tomato paste
12 whole allspice
1 clove garlic
2 bay leaves
6 whole cloves
1 tbsp. minced celery leaves
1 tbsp. minced parsley
1 tsp. thyme
Salt and pepper
2 qt. water
Saute onion and green onions in oil; add butter. Stir in flour to make a roux. Stir in tomatoes and paste; simmer 5 minutes. Add crawfish meat and remaining ingredients. Simmer for 1 hour. (Bisque should be consistency of thick cream.) Yield: 4 to 6 servings.

MUSHROOMS AND CLAM BISQUE
1 lb. fresh mushrooms, cleaned & chopped
6 tbsp. butter
6 tbsp. flour
6 c. clam broth, fresh or canned
1 c. light cream
Salt & pepper to taste
1 (7 1/2 oz.) can minced clams,
pureed in a blender (optional)
Saute chopped mushrooms in butter until tender. Blend flour in gently. Add clam broth while stirring gently. Simmer slowly for 10 minutes. Add cream. Heat through but do not allow to boil. Serves 6.

FISH AND/OR SEAFOOD BISQUE
1/2 c. chopped onion
3 tbsp. margarine
3 tbsp. flour
10 oz. can minced or chopped clams
with liquid
8 oz. clam juice or chicken stock
Chunks of fish, as desired
Shrimp, crab, or lobster, as desired
1 1/2 tbsp. tomato paste
1 1/2 c. light cream
Cook onion in margarine until tender. Stir in flour. Cook, stirring constantly, until heated. Stir in clams with juice and clam juice or stock. Cook until thick. Add fish and/or seafood. Cover and cook until meat is done. Blend in the tomato paste and then add the cream. Cook until heated. Serves 6.

R. J.'S SEAFOOD BISQUE
1/2 med. onion, finely chopped
1/2 med. green pepper, finely chopped
1 1/2 doz. clams, chopped*
3/4 lb. sm. shrimp, peeled, deveined & chopped*
1/3 lb. white fish, skinned & boned
1 tbsp. lobster bouillon base**
2 tbsp. clam bouillon base**
3 c. water
3 tbsp. butter
3 tbsp. flour
1 tbsp. chopped fresh parsley
1/2 pimiento, finely chopped
1/8 tsp. ground thyme
1/8 tsp. ground white pepper
3/4 c. cooked rice
1 pt. half and half
1/2 c. sherry
Combine onion, green pepper, clams, shrimp, white fish, lobster base, clam base and water in a 3 quart saucepan. Bring to a boil and set aside making sure bouillon base is dissolved. Melt butter in a skillet and with a fork blend in flour until smooth and free of lumps. In separate saucepan heat all remaining ingredients and add to the ingredients in the 3 quart saucepan when the same temperature is attained in each pan; simmer until just below boiling point. Over low flame add the butter and flour mixture using a wire whisk in three separate increments over a 15 minute period. Let simmer for 1/2 hour. Makes 8 (8 oz.) servings. Chef's Note: If soup needs thickening, add more flour and butter mixture. If soup needs thinning, add more half and half. *If desired you may substitute the following ingredients: 6.5 ounce can chopped clams, 6.5 ounce can salad shrimp. When substituting these ingredients reduce water to 1 pint. **These ingredients can be found in finer grocery stores.

FRENCH CLAM BISQUE
30 lg. cherrystone clams (or 1 pt. chucked)
3 lg. onions
3 lg. garlic cloves
2 oz. (1/2 stick) butter
1 tsp. saffron, crushed
3/4 tbsp. fresh or 1 tsp. dried thyme
Tabasco
6 med. tomatoes
2 1/2 c. dry white wine
1 c. rice
2 c. milk
1 c. heavy cream
Salt & pepper to taste
Scrub clams, open and reserve juice. Chop clams and add to juice. Peel and chop onions and garlic. Heat butter in large pan. Add onions, garlic, saffron and thyme. Saute until onions are transparent. Chop tomatoes coarsely and add to soup (perhaps you better not invite Mainers to dinner) together with wine and rice. Cover and simmer for one hour, stirring occasionally. Strain liquid into large saucepan. Place clam/tomato/rice mixture into blender or food processor and puree until smooth. Stir in milk and cream, Tabasco and salt and pepper to taste. Serve hot or cold with chopped thyme as garnish. Serves 6.