Sherried seafood bisque
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 5 | mediums | Potatoes, peeled and diced |
| ½ | cup | Onion, coarsley chopped |
| 4 | teaspoons | Worcestershire sauce |
| 1 | Clove garlic, crushed | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Salt |
| 10½ | ounce | Can minced clams, drained |
| 2 | cups | Flaked cooked fish |
| ¼ | pounds | Shrimp, cleaned |
| 2 | tablespoons | Dry sherry |
| 2 | Egg yolks | |
| ½ | cup | Heavy whipping cream |
Directions
Boil water. Add potatoes, onion, 2 tsp Worcestershire sauce, garlic, thyme, and salt. reduce heat and simmer 15-20 minutes, or until potatoes are almost soft. Add clams, fish, shrimp, sherry, and remaining Worcestershire sauce. Simmer 5 minutes or until seafood is hot. Remove pan from heat. Combine egg yolks and cream; stir into fish mixture. Return pan to heat and cook until well heated; do not boil. Serve hot or cold.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94