Seafood Bisque

Name: Seafood Bisque
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 2 strips bacon diced; 1 small onion chopped; 1/4 cup (60 mL) all-purpose flour; 2 cups (500 mL) dry white wine or chicken stock; 1 potato peeled and diced; 1/4 tsp (1 mL) dried thyme; 1/4 tsp (1 mL) dried tarragon; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper; 1 tbsp (15 mL) tomato paste; 1 lb (450 g) seafood (shrimp; scallops; lobster; crab or a combination) fresh or defrosted; cut into 3/4-inch (2cm) chunks; 2 cups (500 mL) 35 % cream; 2 tbsp (30 mL) chopped fresh parsley

This is the Seafood Bisque recipe.

Prep: 20 min
Cooking: 30 min - 35 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
2 strips bacon diced
1 small onion chopped
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) dry white wine or chicken stock
1 potato peeled and diced
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) dried tarragon
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) tomato paste
1 lb (450 g) seafood (shrimp, scallops, lobster, crab or a combination) fresh or defrosted, cut into 3/4-inch (2cm) chunks
2 cups (500 mL) 35 % cream
2 tbsp (30 mL) chopped fresh parsley

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Preparation

Melt butter in a large saucepan or Dutch oven and cook bacon until crisp. Remove and reserve. Add onion to pan. Cook until tender. Sprinkle with flour and cook gently 3 to 4 min.

Whisk in wine or chicken stock. Bring to a boil. Add potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15 min until potatoes are tender.

Add seafood and cream. Bring to a boil, reduce heat and simmer 5 to 8 min or until seafood is cooked through. Taste and adjust seasoning if necessary.

Serve sprinkled with parsley and reserved bacon bits.