Soup Nazis Seafood Bisque Recipes

SOUP NAZI'S SEAFOOD BISQUE

Steps:

• Combine the white wine, bay leaf, onion, garlic and celery in a large
• stock pot over medium heat. Boil. Add the lobster, cover the pot.
• and steam for 10 minutes. Remove the lobster, set aside and cool.
• Add the shrimps to the boiling broth, cover the pot and steam for
• 5 minutes. Remove the shrimps with tongs, set aside and cool.
• Add the mussels, cover the pot and steam until they open,
• about 5 minutes. Remove the mussels with the tongs,.
• extract the meat and discard the shells.
• Add 2 cups of water to the liquid in the pot, bring to a boil and
• add the scallops. Cover the pot, and steam for 3 minutes.
• Remove the scallops with the tongs.
• Extract the lobster meat, reserving the shells. Peel and devein the
• shrimps, reserving the shells. Chop the meat into bite-size pieces,
• cover and set aside.
• Return the lobster and shrimp shells to the broth and add 2 more
• cups of water. Bring to a boil, then reduce heat to simmer for
• 30 minutes. Strain the broth and return it to the pot. Discard shells.
• Bring the broth to a simmer over low heat. Add the cream, milk and
• herbs and simmer until mixture thickens slightly, about 5 minutes.
• Add the seafood and simmer for 2 minutes. Stir in the spinach and
• carrots and simmer another 2 minutes to just wilt the spinach.
• Season with salt, pepper, and lemon juice. Serve hot.

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.

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.