Please call if you would prefer to make a reservation by phone.
Seafood Bisque( Feb 13, 2013 )
Make or purchase fish stock. Place 2 quarts fish stock in a large heavy pot. Add 2 oz crushed tomatoes (very thick). Bring to a boil, reduce by 1/3. Melt 5 oz butter in another heavy pot, make a flour roux, add half of the reduced stock mixture and whisk well until thick. Add the rest of the stock mixture, 6 oz of cribari marsala and coarse salt to taste. You can freeze the base at this stage or finish with 1 litre of heavy cream. Will keep one week in cold fridge. Yield 12 servings.
Serve over cooked shrimp, scallop, crab and/or lobster.
Use only white fish bones and heads such as halibut, bass, pike etc. Place about 5 lbs in stock pot with one lemon halved, one onion halved, one bunch parsley, a few bay leaves, 2 cps white wine, peppercorns and a teaspoon of coarse salt. Bring to a boil, let simmer for one hour and drain. Will keep frozen indefinitely. Yield about 1 gallon.