Seafood Bisque

Name: Seafood Bisque
Ingredients: 1 gal. onions, chopped; 2-1/4 qt. celery, chopped; 1-1/2 qt. carrots, chopped Target 2 lb For $3.00 thru 02/06; 3-3/4 cups yellow peppers, chopped; 3 cups dry white wine; 3 Tbsp. tomato paste; 3/4 cup fresh thyme sprigs; 8 each bay leaves; 1-3/4 gal. canned clam juice; 3 cups flour; 3/4 cup butter; 3-3/4 qt. shrimp U12, cleaned Safeway 1 lb For $8.99 thru 02/09; 3 qt. Sea scallops 10/20, cleaned, halved; 2-1/4 qt. lump crayfish, cooked; 2-1/4 cups GREY POUPON Classic Dijon Mustard; - salt; - black pepper

17 ingredients

14 steps

Ingredients

1 gal. onions, chopped
2-1/4 qt. celery, chopped
1-1/2 qt. carrots, chopped Target 2 lb For $3.00 thru 02/06
3-3/4 cups yellow peppers, chopped
3 cups dry white wine
3 Tbsp. tomato paste
3/4 cup fresh thyme sprigs
8 each bay leaves
1-3/4 gal. canned clam juice
3 cups flour
3/4 cup butter
3-3/4 qt. shrimp U12, cleaned Safeway 1 lb For $8.99 thru 02/09
3 qt. Sea scallops 10/20, cleaned, halved
2-1/4 qt. lump crayfish, cooked
2-1/4 cups GREY POUPON Classic Dijon Mustard
- salt
- black pepper

Directions

1

Saute onions, celery, carrots and peppers in large stock pot 6 to 8 minutes or until vegetables are tender.
2

Add wine, tomato paste, thyme and bay leaves; stir.
3

Cook until mixture is reduced by half, stirring occasionally.
4

Add clam juice.
5

Bring to boil.
6

Reduce heat to low; cover.
7

Simmer 25 minutes.
8

Meanwhile, prepare a roux with flour and butter.
9

Temper roux with small amount of hot liquid before adding to stock pot; stir with wire whisk until well blended.
10

Add seafood; simmer an additional 15 minutes or until seafood is cooked through.
11

Remove from heat.
12

Add mustard; stir with wire whisk until well blended.
13

Season with salt and black pepper to taste.
14

Remove bay leaves and thyme sprigs; discard.