Marina Cafe 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.

SEAFOOD BISQUE

Steps:

• Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat. Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
• Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
• Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
• Slowly add flour while whisking to combine. Pour in half-and-half and seafood stock, while continuing to whisk.
• Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
• Return shrimp and scallops to pot. Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
• Simmer for an additional 5 minutes, stirring occasionally.
• Sprinkle with chopped fresh parsley when serving, if desired.

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.

AQUA GRILL SHELLFISH BISQUE

Steps:

• Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.

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.

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.