Marina Cafe Seafood Bisque Recipes

MARINA CAFE SEAFOOD BISQUE

Steps:

• Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 minute.
• Stir in the flour until all is incorporated.
• Slowly add sherry, white wine, cream and milk, stirring continuously.
• Bring to a slow boil.
• Add all of the seafood ingredients, lemon juice, green onions, and paprika.
• Bring back to a slow boil.
• Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

ELEGANT SEAFOOD BISQUE

Steps:

• Sauté minced shallots in butter until soft.
• Add the flour and stir with whisk for 5 minutes on low heat, set aside.
• Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
• Return to boil, lower heat and simmer for 5 minutes.
• Strain the stock, reserving the seafood.
• Stir the shallot mixture into the stock.
• Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
• Chunk the salmon and cod and add all of the seafood back into the soup pot.
• Add the sherry and heat through, no more than 3 minutes.

VERY EASY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion, celery, red pepper and garlic in butter until tender.
• Add tomato basil and alfredo sauces; stir to mix well.
• Add chicken broth and Tabasco sauce; simmer over low heat about 15 minutes; stirring occasionally.
• Add shrimp or crabmeat; cook until shrimp just turns pink if using shrimp.
• Serve bisque garnished with parsley.

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

SEAFOOD BISQUE

Steps:

• In a large saucepan, saute the green onions in melted butter until the onions are tender.
• Add in the flour; stir until smooth.
• Cook for 1 minutes stirring constantly.
• Gradually add in the milk; cook and stir constantly over medium heat until mixture is thickened and bubbly (pull up a chair).
• Stir in hot sauce, salt and pepper to taste.
• Add in crabmeat and shrimp; cook and stir over low heat until shrimp turn pink.
• Add in parsley and stir to combine.
• Serve.

SEAFOOD BISQUE

Steps:

• Melt butter in large pan.
• Add vegetables, seasonings and lemon juice.
• Cook slowly for 5 minutes.
• Add chicken broth and simmer for 20 minutes.
• Remove bay leaf.
• Add seafood and cook for 5 minutes longer.
• Add cream just before serving.
• (For a lower fat version, reduce the butter or margarine to 1 T, and use evaporated milk or half-and-half instead of the cream).

EASY SEAFOOD BISQUE

Steps:

• Melt butter in large saucepan.
• Add your choice of seafood and cook until done.
• Add soups, heavy cream and half-and-half; stir until smooth.
• Heat through. Season with hot pepper sauce and sherry.