Fish bisque
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1 | each | Onion, chopped |
| 1 | each | Carrot, chopped |
| 1 | tablespoon | Chopped parsley |
| ½ | teaspoon | Dried thyme |
| 1 | each | Bay leaf |
| 8 | eaches | Ounces boneless white fish, cut into 1-1/2 inch pieces |
| 4 | eaches | Ounces shellfish (shelled scallops, crabmeat, or shrimp |
| 2 | cups | Fish stock |
| Salt | ||
| Freshly ground white pepper | ||
| 1 | tablespoon | Cornstarch, dissolved in 2 Tbsp. cold water |
| 1 | cup | Heavy cream |
| ¼ | cup | White wine |
Directions
Kibble, steamed rice or pieces of hand torn French bread Melt butter over medium heat in a large saucepan. Add onion, carrot, parsley, thyme, and bay leaf: saute until onion is translucent. Add fish, shellfish, fish stock, and salt and cornstarch mixture and cook, stirring constantly, until bisque is thickened. Add cream and wine and heat through. Serve immediately over kibble. Makes 1-½ quarts.
From: Bone Appetit! Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-25-94