Seafood Bisque

Name: Seafood Bisque
Ingredients: FOR THE STOCK:; 3 pounds Shellfish (lobster, Shrimp, Crabs -- In Shells); 2 Tablespoons Olive Oil; 1 cup Onion, Chopped; 1/2 cups Carrot, Diced; 1/2 cups Celery, Diced; 1/4 cups Shallot, Chopped; 1/2 cups Leek, Chopped; 2 teaspoons Garlic, Minced; 2 Tablespoons Tomato Paste; 1/4 cups Brandy; 5 cups Chicken Stock (unsalted) Or Water; 3/4 cups Dry White Wine; 1 Bay Leaf; 1 sprig Thyme (double This If Desired); 1 Lemon, Strips Of Rind Removed; 2 teaspoons Salt; 1/2 teaspoons Ground White Pepper; 1 teaspoon Paprika; FOR THE BISQUE:; 4 Tablespoons Butter; 4 Tablespoons Flour; 4 cups Strained Seafood Stock (add More To Achieve Desired Consistency); 1 cup Heavy Cream; 1/4 cups Brandy; 1/4 cups Dry Sherry; 1/4 teaspoons Cayenne Pepper; 2 teaspoons Lemon Juice (or To Taste); Reserved, Cleaned Shellfish; Salt And Pepper, to taste

31 ingredients

5 steps

Ingredients

FOR THE STOCK:
3 pounds Shellfish (lobster, Shrimp, Crabs -- In Shells)
2 Tablespoons Olive Oil
1 cup Onion, Chopped
1/2 cups Carrot, Diced
1/2 cups Celery, Diced
1/4 cups Shallot, Chopped
1/2 cups Leek, Chopped
2 teaspoons Garlic, Minced
2 Tablespoons Tomato Paste
1/4 cups Brandy
5 cups Chicken Stock (unsalted) Or Water
3/4 cups Dry White Wine
1 Bay Leaf
1 sprig Thyme (double This If Desired)
1 Lemon, Strips Of Rind Removed
2 teaspoons Salt
1/2 teaspoons Ground White Pepper
1 teaspoon Paprika
FOR THE BISQUE:
4 Tablespoons Butter
4 Tablespoons Flour
4 cups Strained Seafood Stock (add More To Achieve Desired Consistency)
1 cup Heavy Cream
1/4 cups Brandy
1/4 cups Dry Sherry
1/4 teaspoons Cayenne Pepper
2 teaspoons Lemon Juice (or To Taste)
Reserved, Cleaned Shellfish
Salt And Pepper, to taste
Chopped Chives, For Garnish

Directions

1

Shell and clean the seafood, reserving the shells for making the stock. Reserve shelled and cleaned seafood separately, keeping it refrigerated until ready to serve the soup.
2

Set a deep, wide pot over medium-high heat and add the olive oil. Once the oil is hot, add the onions, carrots and celery. Saute, stirring occasionally, until the vegetables are lightly caramelized, about 7 to 8 minutes. Add the shallots, leeks and garlic and saute, stirring occasionally for 1 minute. Add the tomato paste to the pan and cook until the vegetables are well coated, about 2 to 3 minutes. Add the reserved shells to the pan and cook until the shells are pink and well caramelized, about 5 minutes. Add the brandy, chicken broth, wine, bay leaf and thyme and bring to a boil then reduce to a simmer. Toss in the strips of lemon rind. Season with salt, white pepper and paprika and simmer about 45 minutes.
3

In a clean pot that's large enough to hold the stock, melt the butter over medium heat. Combine butter with flour and stir to form a roux. Strain the finished stock through a fine mesh sieve into the roux (press shells in the strainer to extract the maximum flavor). Add the heavy cream, brandy, sherry and cayenne pepper and return to a simmer. Add lemon juice to taste and adjust the seasoning if necessary.
4

Dice seafood meats into 1/2 inch chunks (or desired size; shrimp may be left whole). Add the seafood into the broth, stir to combine, then cook until seafood is just cooked through, about 2 to 3 minutes. Garnish with chopped chives and serve with oyster crackers or small rounds of puff pastry.
5

This recipe was developed by combining several recipes and techniques. My friends, family and I think it is a winner.