Bisque Saffron Seafood Bisque Recipes

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

ELEGANT SEAFOOD BISQUE

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.

SEAFOOD BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

LOBSTER BISQUE

Steps:

• Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
• Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
• Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
• To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
• If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor.
• Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.

EASY SEAFOOD BISQUE

Steps:

• In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.

CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

BISQUE SAFFRON SEAFOOD BISQUE

Steps:

• Heat olive oil in a pan. Add garlic, pumpkin, onion, carrot and leek and sauté. Add bay leaf and continue to sauté for two to three minutes. Heat another pan. Add prawns heads and two cups of water and let it boil. Reduce heat and let it simmer. Place the prawns one on top of the other and wrap in a piece of aluminium foil drop this into the pan with prawn heads and water and let it cook.
• Add a cup of water to the vegetables and cook till soft. Add tomato along with celery, black peppercorns and salt. Mix and cook for one minute. Remove the bay leaf and transfer the mixture into a blender. Blend to a smooth puree. Remove the scum from boiling prawn stock. Heat butter in another pan. Add refined flour and sauté for one minute.
• Add prawn stock little by little and stir well to avoid lumps. Add the vegetable puree and cook for one to two minutes. Strain into a deep pan. Bring the mixture to a boil again. Transfer this into a serving dish. Unwrap the prawns and place it in the centre. Sprinkle saffron strands and serve hot.

ELEGANT SEAFOOD BISQUE

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.

MARINA CAFE SEAFOOD BISQUE

Steps:

• Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 minute.
• Stir in the flour until all is incorporated.
• Slowly add sherry, white wine, cream and milk, stirring continuously.
• Bring to a slow boil.
• Add all of the seafood ingredients, lemon juice, green onions, and paprika.
• Bring back to a slow boil.
• Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

SEAFOOD BISQUE

Steps:

• Melt butter in large pan.
• Add vegetables, seasonings and lemon juice.
• Cook slowly for 5 minutes.
• Add chicken broth and simmer for 20 minutes.
• Remove bay leaf.
• Add seafood and cook for 5 minutes longer.
• Add cream just before serving.
• (For a lower fat version, reduce the butter or margarine to 1 T, and use evaporated milk or half-and-half instead of the cream).

SEAFOOD BISQUE

Steps:

• In a large saucepan, saute the green onions in melted butter until the onions are tender.
• Add in the flour; stir until smooth.
• Cook for 1 minutes stirring constantly.
• Gradually add in the milk; cook and stir constantly over medium heat until mixture is thickened and bubbly (pull up a chair).
• Stir in hot sauce, salt and pepper to taste.
• Add in crabmeat and shrimp; cook and stir over low heat until shrimp turn pink.
• Add in parsley and stir to combine.
• Serve.