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Seafood Bisque, Chunky Style #Recipe

by
Patty
-
February 15, 2012



My original main course for Valentine’s dinner was seafood bisque with scallops and shrimp. I love seafood as I have mentioned many a time before on this blog and when a special occasion meal comes around I go for some form of shellfish. I had been saving shrimp shells for a bit and I had the two lobster tail shells from my New Years’ dinner. It would have been nice to also have some crab shells but you work with what you have, right?



I minced a shallot. I heated about a tablespoon of olive oil in the bottom of my smaller stock pot (4 qt). Then I added my accumulated shells. I cooked them for a bit, just until they started to turn red.  I always save shells and the like. There is a LOT of flavor in shells and a delicious stock can be made with them.



I covered them with water and let it simmer for a bit.



I gathered my seasonings; I decided to go slightly differently this time and play with a touch of heat. I used my regulars, bay leaf, coriander seed, dried lemon peel, whole allspice and peppercorns. I added some Thai dried chilies and keffir lime leaves. 



The seeds went into a cheesecloth bag and the leaves just floated around the broth. I let this simmer for a couple of hours.



I drained it through a cheesecloth lined colander.



I was left with a rich, flavorful seafood stock. I seasoned this with salt and put it back on the heat.



I added a pint of half and half. This is a rich soup. I also added about a cup and a half of water and a cup of dry sherry. I just let it keep warm on low.  When I was ready I thickened it by mixing flour with butter and mixing it in little by little until the soup was the consistency I wanted. I used 1/4 cup of butter and 1/3 cup of flour.


I chopped up a scallop and four shrimp and added them to the soup to slowly cook.



I dredged three scallops and two shrimp in seasoned flour and pan fried them in a bit of olive oil.
I set them aside until I was ready to serve.



I put some soup in a bowl and added the cooked shrimp and scallops.



I sprinkled on a bit of parsley to make it festive. The soup was rich, velvety and had a lovely seafood flavor with a touch of heat at the end from the chilies. The scallops were sweet and tender and the shrimp were perfect. You don’t need a lot of this soup to feel satisfied.


This was my original plan for our dinner and I thoroughly enjoyed it. The hubby will get to taste it tonight. He was not at all disappointed in his salmon and now he ends up getting TWO Valentine’s dinners. What a deal!

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About

Happily living in the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors in New England. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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