Seafood Bisque

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Another universally popular item are the Bisques.  These come in many forms – lobster, oyster, fish, mussels, prawns, and all follow the general recipe such as this one.  You can substitute and delete many of the seafood items at your discretion.

IngredientsServes 4
Assorted cooked seafood
(prawns, mussels, scallops, crab)240 gm
Tomatoes, chopped480 gm
Olive oil4 tspns
Onions, sliced2
Garlic cloves, crushed2
Black peppercorns1 tspn
Fresh basil, shredded1 tbspn
Chopped coriander root1 tbspn
Chicken or fish stock750 ml
Tomato puree8 tbspns
Rice wine or dry sherry2 tbspns
Pouring cream4 tspns
Salt and freshly ground black pepper
Chopped parsley as garnish

Cooking Method

Heat the oil in a saucepan.  Add the onions and cook gently for 3 minutes.  Add the tomatoes, garlic, peppercorns, basil and coriander, and cook gently for 10 minutes until the tomatoes are soft.  Add half the stock, bring to the boil, cover and simmer gently for 15 minutes.  Strain the soup and return the liquid to a clean saucepan.  Add the remaining stock, and tomato puree.  Bring to the boil, and then simmer for another 15 minutes.  Stir in the seafood and the dry sherry and heat through for 5 minutes.  Season to taste with salt and pepper.  Put soup into warm bowls.  Swirl a teaspoon of Grand Marnier for an exotic taste and then a teaspoon of single cream into each serving.  Sprinkle with chopped parsley garnish and serve immediately.