I Just Love a Good Bisque

[Kebamo]

I just love a good bisque. Here are a few of my favorite ones:

Sweet Red Pepper and Crab Bisque

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound backfin blue crabmeat

Melt butter in heavy medium saucepan over low heat.
Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.

Serves 4.
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Mushroom Bisque

1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)

In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.
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Al's Seafood Bisque

2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts Fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
Serves 6.
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Bisque Lobster or Other

4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce-(canned is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt & fresh ground pepper to taste

Instructions:
*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This
recipe can be made with lobster, shrimp, clams or any seafood combination.***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.
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Butternut Bisque

2 tb Butter
1 c Onion; Chopped
2 lb Butternut Squash; Peeled And Seeded
4 c Chicken Stock
1/2 ts White Pepper
Salt; To Taste
1 c Milk
1 c Cream
Parsley; Chopped

Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.)
Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley.
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Chesapeake Oyster Bisque

1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from forming. Add remaining stock and heat till hot and thickened (about 10-15 minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.
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Clam Bisque

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives and paprika. A little milk can also be added if you prefer a thinner bisque; but must be added during the blender process.
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Crayfish Bisque

1 tb Chopped garlic
1/2 c Chopped yellow onions
1/2 c Chopped carrots
1 lb Crayfish ( cooked )
1 tb Butter
2 tb Tomato puree
2 tb Brandy
3 tb Flour
1/2 c Dry white wine
4 c Water
Salt and pepper; to taste

In a thick bottom pot, saute the garlic, onions, carrots, and the heads of the crayfish in the butter. Peel the meat from the tail and put aside for garnish in the soup. Add the tailshell. Saute on low heat for 10 minutes. Add the tomato puree and saute for 2 minutes more. Add the brandy and cook away the alcohol. ( Flames might rise. ) Add the flour and stir so no lumps remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add more liquid for right consistency. Add salt and pepper to taste and the cleaned crayfish tails
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Holiday Seafood Bisque

2 tb Butter
2 Bacon strips, diced
1 sm Onion, chopped
1/4 c All-purpose flour
2 c Dry white wine
1 Potato, peeled and diced
1/4 ts Dried thyme
1/4 ts Dried tarragon
1 ts Salt
1/4 ts Pepper
1 tb Tomato paste
1 lb Cleaned seafood
2 c 35% Real Whipping Cream
2 tb Fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead on dry white wine. Seafood should consist of shrimp, scallops, lobster, crab, or a combination. The seafood
should be fresh, although defrosted is acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add bacon. cook until crisp. Remove and reserve bacon
bits. Add onion to pan. Cook until tender. Sprinkle with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add potatoes,
thyme, tarragon, salt, pepper and tomato paste. Cook 15 minutes until potatoes are tender. 3. While potatoes are cooking, cut seafood selection into 3/4-inch chunks. Add seafood and cream to the pot when potatoes are tender. Bring to a boil, reduce heat and simmer 5-8 minutes or until seafood is cooked through. Taste and adjust seasoning if necessary. 4. Serve sprinkled with parsley and reserved bacon bits.
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Shrimp and Squash Bisque

2 md Onions
6 c Chicken stock
2 sm Carrots, thinly sliced
2 tb Dill
1 ts Tabasco
Salt & pepper to taste
2 tb Unsalted butter
4 md Yellow squash
2 md Potatoes, diced
2 ts Worcestershire sauce
1/2 lb Cooked shrimp

In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender.
Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
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Salmon Bisque

1 tb Minced onion
6 tb Melted butter or margarine
5 tb Flour
1 Bay leaf
1 3/4 c Chicken broth
1/2 c Dry white wine
1 tb Tomato paste
1 cn (7.75-oz) pink salmon; undrained
1 c Half and Half
Salt to taste
Pepper to taste
Croutons

Saute"š onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired. Yield: 4 servings.
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Scallop Bisque

1 ts Sugar
1/2 ts Dried basil
2 cn No-salt added tomatoes -- 14.5 oz Ea Undrained & coarsely
2 tb Margarine
1/4 c Chopped onion
3 tb All purpose flour
1/8 ts Pepper
1 1/2 c 1% low-fat milk
8 oz Bottled clam juice
1 lb Bay scallops
2 tb Sherry

Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel. Melt margarine in pan over medium heat. Add onion; saute 1-1/2 minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly. Stir in tomato mixture, scallops, and sherry. Cook 3 minutes or until scallops are done
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Thai Seafood Bisque

1 qt Half and half
2 c Creamy peanut butter
14 oz Cocoanut milk
1 1/2 tb Hot pepper sauce
1 ts Thyme leaves, crushed
1 ts Ginger, ground
1 ts Turmeric
1/2 ts Red pepper flakes, crushed
1 1/2 ts Garlic, minced
1 tb Parsley, chopped
3 qt Cream of celery soup, canned condensed
5 c Low-fat milk
1 lb Crabmeat or surimi, chopped
1/4 lb Cooked shrimp, peeled, deveined

1. Combine half and half, peanut butter, coconut milk, hot pepper sauce, thyme, ginger, turmeric, pepper flakes, garlic and parsley; heat through, stirring until smooth.

2. Add soup, milk, crab and shrimp, heat through stirring often. Serve immediately (soup does not hold well).
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Salmon And Crab Bisque

1 lb Crab
4 oz Salmon
1 lb Salmon bones
2 oz Onion finely chopped
2 oz Leek finely chopped
1/4 pt White wine
2 tb Tomato puree
Cayenne pepper
Ground black pepper
Salt
1/4 pt Cream
2 1/2 pt Water
2 oz Butter
2 oz Flour

Bring the water to the boil and add the crab, salmon bones and salmon. After 5 mins remove the salmon and leave to cool. Simmer the crab and thebones for a further 15 mins, then melt the butter and add the onion. When the onion has softened (4 or 5 mins) add the flour and cook on a low heat for 2 mins then add the tomato puree. Start to add small quantities of the fish stock stirring to make a smooth soup, bring to the boil and simmer for 20 mins.

Meanwhile remove the brown crab meat and add to the soup. Flake the salmon and keep for garnish. Retain the white meat from the crab claws for garnish, the shell can be broken up and added to the soup at this stage to add more flavour.

Strain the soup through a fine sieve and return to the stove and add the leek, simmer for 5 mins and seaon with the ground pepper, salt and cayennes pepper. Add the cream and salmon and lobster garnish.

Karl

[Kebamo]

I just love a good bisque. Here are a few of my favorite ones:

Sweet Red Pepper and Crab Bisque

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound backfin blue crabmeat

Melt butter in heavy medium saucepan over low heat.
Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.

Serves 4.
=============================
Mushroom Bisque

1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)

In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly. Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.
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Al's Seafood Bisque

2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1- 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt & pepper to taste
1/2 ts Fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.
Serves 6.
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Bisque Lobster or Other

4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce-(canned is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt & fresh ground pepper to taste

Instructions:
*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This
recipe can be made with lobster, shrimp, clams or any seafood combination.***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.
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Butternut Bisque

2 tb Butter
1 c Onion; Chopped
2 lb Butternut Squash; Peeled And Seeded
4 c Chicken Stock
1/2 ts White Pepper
Salt; To Taste
1 c Milk
1 c Cream
Parsley; Chopped

Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add onion and saute until onion softens. Add squash and chicken stock. Cover and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool, uncovered, 20 minutes. Puree in blender or food processor until very smooth. (Soup may be refrigerated at this point and finished the next day.)
Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do not boil. Garnish with chopped parsley.
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Chesapeake Oyster Bisque

1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from forming. Add remaining stock and heat till hot and thickened (about 10-15 minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.
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Clam Bisque

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives and paprika. A little milk can also be added if you prefer a thinner bisque; but must be added during the blender process.
============================================
Crayfish Bisque

1 tb Chopped garlic
1/2 c Chopped yellow onions
1/2 c Chopped carrots
1 lb Crayfish ( cooked )
1 tb Butter
2 tb Tomato puree
2 tb Brandy
3 tb Flour
1/2 c Dry white wine
4 c Water
Salt and pepper; to taste

In a thick bottom pot, saute the garlic, onions, carrots, and the heads of the crayfish in the butter. Peel the meat from the tail and put aside for garnish in the soup. Add the tailshell. Saute on low heat for 10 minutes. Add the tomato puree and saute for 2 minutes more. Add the brandy and cook away the alcohol. ( Flames might rise. ) Add the flour and stir so no lumps remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add more liquid for right consistency. Add salt and pepper to taste and the cleaned crayfish tails
=============================================
Holiday Seafood Bisque

2 tb Butter
2 Bacon strips, diced
1 sm Onion, chopped
1/4 c All-purpose flour
2 c Dry white wine
1 Potato, peeled and diced
1/4 ts Dried thyme
1/4 ts Dried tarragon
1 ts Salt
1/4 ts Pepper
1 tb Tomato paste
1 lb Cleaned seafood
2 c 35% Real Whipping Cream
2 tb Fresh parsley, chopped

Ingredient notes: Chicken stock may be used in stead on dry white wine. Seafood should consist of shrimp, scallops, lobster, crab, or a combination. The seafood
should be fresh, although defrosted is acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add bacon. cook until crisp. Remove and reserve bacon
bits. Add onion to pan. Cook until tender. Sprinkle with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add potatoes,
thyme, tarragon, salt, pepper and tomato paste. Cook 15 minutes until potatoes are tender. 3. While potatoes are cooking, cut seafood selection into 3/4-inch chunks. Add seafood and cream to the pot when potatoes are tender. Bring to a boil, reduce heat and simmer 5-8 minutes or until seafood is cooked through. Taste and adjust seasoning if necessary. 4. Serve sprinkled with parsley and reserved bacon bits.
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Shrimp and Squash Bisque

2 md Onions
6 c Chicken stock
2 sm Carrots, thinly sliced
2 tb Dill
1 ts Tabasco
Salt & pepper to taste
2 tb Unsalted butter
4 md Yellow squash
2 md Potatoes, diced
2 ts Worcestershire sauce
1/2 lb Cooked shrimp

In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender.
Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
==========================================
Salmon Bisque

1 tb Minced onion
6 tb Melted butter or margarine
5 tb Flour
1 Bay leaf
1 3/4 c Chicken broth
1/2 c Dry white wine
1 tb Tomato paste
1 cn (7.75-oz) pink salmon; undrained
1 c Half and Half
Salt to taste
Pepper to taste
Croutons

Saute"š onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired. Yield: 4 servings.
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Scallop Bisque

1 ts Sugar
1/2 ts Dried basil
2 cn No-salt added tomatoes -- 14.5 oz Ea Undrained & coarsely
2 tb Margarine
1/4 c Chopped onion
3 tb All purpose flour
1/8 ts Pepper
1 1/2 c 1% low-fat milk
8 oz Bottled clam juice
1 lb Bay scallops
2 tb Sherry

Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender, and process until smooth; set aside. Wipe pan with a paper towel. Melt margarine in pan over medium heat. Add onion; saute 1-1/2 minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly. Stir in tomato mixture, scallops, and sherry. Cook 3 minutes or until scallops are done
========================================
Thai Seafood Bisque

1 qt Half and half
2 c Creamy peanut butter
14 oz Cocoanut milk
1 1/2 tb Hot pepper sauce
1 ts Thyme leaves, crushed
1 ts Ginger, ground
1 ts Turmeric
1/2 ts Red pepper flakes, crushed
1 1/2 ts Garlic, minced
1 tb Parsley, chopped
3 qt Cream of celery soup, canned condensed
5 c Low-fat milk
1 lb Crabmeat or surimi, chopped
1/4 lb Cooked shrimp, peeled, deveined

1. Combine half and half, peanut butter, coconut milk, hot pepper sauce, thyme, ginger, turmeric, pepper flakes, garlic and parsley; heat through, stirring until smooth.

2. Add soup, milk, crab and shrimp, heat through stirring often. Serve immediately (soup does not hold well).
=========================================
Salmon And Crab Bisque

1 lb Crab
4 oz Salmon
1 lb Salmon bones
2 oz Onion finely chopped
2 oz Leek finely chopped
1/4 pt White wine
2 tb Tomato puree
Cayenne pepper
Ground black pepper
Salt
1/4 pt Cream
2 1/2 pt Water
2 oz Butter
2 oz Flour

Bring the water to the boil and add the crab, salmon bones and salmon. After 5 mins remove the salmon and leave to cool. Simmer the crab and thebones for a further 15 mins, then melt the butter and add the onion. When the onion has softened (4 or 5 mins) add the flour and cook on a low heat for 2 mins then add the tomato puree. Start to add small quantities of the fish stock stirring to make a smooth soup, bring to the boil and simmer for 20 mins.

Meanwhile remove the brown crab meat and add to the soup. Flake the salmon and keep for garnish. Retain the white meat from the crab claws for garnish, the shell can be broken up and added to the soup at this stage to add more flavour.

Strain the soup through a fine sieve and return to the stove and add the leek, simmer for 5 mins and seaon with the ground pepper, salt and cayennes pepper. Add the cream and salmon and lobster garnish.

Karl

[bsavage]

Wow, those are some awesome recipes! Thanks for sharing. Which is your favorite?

Brenda, of...

[Route 66]

I love crab bisque!

For an absolutely fantastic finishing touch to crab bisque, float a little cream sherry on top of your individual serving.

[Kebamo]

My favorite is the Lobster Bisque And I agree Route 66 a dab of sherry cream.....heavan

Karl

[Bald Eagle]

Hi again Hiram - I have a question about the crawfish bisque. The directions say to add the tailshells but it does not include instructions for removing them. I don't think I have ever had a crawfish bisque with shells in it. Can you explain? Thanks.

[Kebamo]

Oh thats and easy one, just remove the tails and place in a blender, add 1 1/4 cup water and blend then til they are puree'd then strain thru a peice of cheese cloth and add to the pot

Karl

[Bald Eagle]

Thanks Karl but I'm confused now. Are you saying that you grind up the tailSHELLS? Or do you only puree the tail meat after shelling the crawfish?

[Kebamo]

You grind up the shells. We do the same for lobster abd steamed shrimp. There is a lot of flavor in the shells as well as giving the dish a really nice color.

Karl

[Bald Eagle]

Amazing. I've never heard of that. Thanks Bro.