Holiday seafood bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Bacon strips, diced | |
| 1 | small | Onion, chopped |
| ¼ | cup | All-purpose flour |
| 2 | cups | Dry white wine |
| 1 | Potato, peeled and diced | |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried tarragon |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Tomato paste |
| 1 | pounds | Cleaned seafood |
| 2 | cups | 35% Real Whipping Cream |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
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 ¾-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.