Seafood Bisque

Name: Seafood Bisque
Ingredients: 1 tablespoon lite olive oil; 4 red sweet peppers, seeded,ribs removed & chopped; 12 cup onion, chopped; 14 cup apple, peeled & chopped; 12 cup carrot, peeled & grated; 4 cups low sodium chicken broth; 12 cup fresh corn kernels or 12 cup canned corn kernels or 12 cup frozen corn kernel; 14 teaspoon hot crushed red pepper flakes; 14 cup tarragon vinegar; 1 tablespoon fresh lime juice; 2 tablespoons fresh cilantro, chopped; salt & pepper; 12 cup shrimp, peeled & deveined; 12 cup scallops (cut in half if large); 14 cup imitation crabmeat, shredded (or real)

15 ingredients

9 steps

Ingredients

1 tablespoon lite olive oil
4 red sweet peppers, seeded,ribs removed & chopped
12 cup onion, chopped
14 cup apple, peeled & chopped
12 cup carrot, peeled & grated
4 cups low sodium chicken broth
12 cup fresh corn kernels or 12 cup canned corn kernels or 12 cup frozen corn kernel
14 teaspoon hot crushed red pepper flakes
14 cup tarragon vinegar
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
salt & pepper
12 cup shrimp, peeled & deveined
12 cup scallops (cut in half if large)
14 cup imitation crabmeat, shredded (or real)

Directions

1

Heat oil in a 4 quart saucepan (medium heat) and add peppers, onion, apple& carrot.
2

Stir fry for about 7 minutes or until the onion is translucent.
3

Add chicken stock& bring to a boil over high heat.
4

Reduce heat and simmer patially covered for 25 minutes.
5

Puree soup in a blender and return to the saucepan.
6

Stir in the corn, hot pepper flakes, tarragon vinegar, cilantro salt& pepper.
7

Bring to a boil over medium heat, simmer uncovered for 7 minutes.
8

Add shrimp, scallops& crab remove from heat cover and let sit for 5 minutes Serve Note: You may make the soup in advance up to adding the seafood.
9

Bring slowly to a boil add seafood cover and let sit for 5 minutes& serve.