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Question

I am looking for a recipe for a seafood bisque that some one has made and would like to share the recipe. Thanks for those who answer

Answer 1

These are really good!!! Hope this helps!

Perfect Lobster Bisque

INGREDIENTS
3 tablespoons butter
1/4 cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups half-and-half
1/2 cup dry white wine
1/2 pound cooked lump lobster meat

DIRECTIONS
Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
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Shrimp Bisque

INGREDIENTS
2 cups butter
4 cups all-purpose flour
1 pound medium shrimp - peeled, deveined and shells reserved
12 ounces shrimp shells
1/4 cup clarified butter
1 large onion, finely diced
1 clove garlic, minced
2 tablespoons paprika
3 tablespoons tomato paste
1/2 cup brandy
4 quarts fish stock
4 cups heavy cream, heated
3/4 cup dry sherry
1/4 teaspoon hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon Old Bay Seasoning TM

DIRECTIONS
To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
Deglaze pan with brandy; add fish stock and simmer.
Thicken soup by adding small amounts of roux, each time mixing thoroughly.
Strain soup, pressing shells to extract all liquid.
In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.

Answer 2

SEAFOOD BISQUE

4 teaspoons olive oil
2 each onions sliced
1 pound tomatoes chopped
2 each garlic cloves crushed
1 teaspoon black peppercorns
1 tablespoon oregano fresh and chopped
1 tablespoon basil fresh and shredded
1 tablespoon parsley leaves fresh and chopped
1 1/4 pints chicken broth
8 tablespoons tomato puree
2 ounces pasta shells
8 ounces mixed seafood cooked
2 tablespoons sherry dry
4 teaspoons cream single
1 x salt and black pepper
1 x parsley leaves , to garnish

Directions
Heat the oil in a saucepan.

Add the onions and cook gently for 3 minutes.

Add the tomatoes, garlic, peppercorns and herbs, and cook
gently for 10 minutes or until the tomatoes are soft.

Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.

Strain the soup through a fine sieve, using the back of a wooden spoon to 'press' the vegetables.

Discard the vegetables and return the soup to a clean
saucepan.

Add the remaining stock, tomato puree and pasta.

Bring to a boil, and then reduce the heat and simmer for 15
minutes, or until the pasta is al dente.

Stir in the assorted seafood and the dry sherry and heat through for 5 minutes.

Season to taste with salt and pepper.

Ladle the soup into warm bowls.

Swirl a teaspoon of single cream into each serving.

Sprinkle with the chopped parsley and serve at once.

Answer 3

Here are the 2 I have made & liked. Enjoy!!!

Seafood bisque

INGREDIENTS
1/2 cup chopped onion
1 tablespoon butter
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 (8 ounce) package imitation crabmeat, chopped
2 1/4 cups milk
1 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon pepper


DIRECTIONS
In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.


Spicy seafood bisque

INGREDIENTS
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
3 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/3 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed


DIRECTIONS
In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.

Answer 4

spicy seafood bisque
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS & SCALING


About scaling and conversions

INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed



DIRECTIONS
In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.
INGREDIENTS
1/2 cup chopped onion
1 tablespoon butter
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 (8 ounce) package imitation crabmeat, chopped
2 1/4 cups milk
1 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon pepper


easy bisque

DIRECTIONS
In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally

Answer 5

Ill come back to this page lookin for That.thats my absolute favorite.I always wondered if I could manage to make a creamy soup that delish?

Answer 6

I found this website and it has every recipe you need,
www.allrecipes.com. I hope I helped.

Answer 7

i dont know any recipe's but im getting hungry just reading them lol