Seafood Bisque
adapted from Biederbeck's
Yield: 8-10 servings
4 Tablespoons butter
Small onion, small dice
1 rib celery, chopped (about 3/4 cup)
2 Tablespoons chopped parsley
1 tsp dry mustard
2 bay leaves
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp tarragon
1 tsp thyme
1 tsp basil
3/4 cup flour
2 cups clam nectar
3/4-1 cup white wine
1 cup chili sauce
1 3/4 cup tomato puree
1 1/2 cups sour cream
2 cups half and half
1/2 lemon with rind
Two dashes Tabasco
Two dashes Worcestershire Sauce (more to taste, if desired)
2 cans minced clams (do not drain)
6 oz. baby shrimp (or 2 cans, drained)
5 scallops, quartered
8 ounces white fish (cod, perch, etc.) cut into small chunks
1 can crab, drained
Melt the butter in a large skillet and saute the onion, celery, parsley, and the next seven spices. Set aside.
Make a roux of the flour, clam nectar and wine in a Dutch oven. Cook down just a little and stir in the sauteed ingredients. (Watch carefully, it thickens quickly.)
Add the next seven ingredients. Stir to blend. Add the remaining seafood and heat to cook.
NOTE: This seafood in this soup can be varied. Whatever you have on hand or wherever your taste guides you!