Seafood Bisque

 

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Seafood Bisque

Author: The Chef   ( 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.

 

Fish Stock

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.