Seafood Bisque

Ingredients

• 3 pounds FOR THE STOCK:
• 2 Tablespoons Shellfish (lobster, Shrimp, Crabs -- In Shells)
• 1 cup Olive Oil
• ½ cups Onion, Chopped
• ½ cups Carrot, Diced
• ¼ cups Celery, Diced
• ½ cups Shallot, Chopped
• 2 teaspoons Leek, Chopped
• 2 Tablespoons Garlic, Minced
• ¼ cups Tomato Paste
• 5 cups Brandy
• ¾ cups Chicken Stock (unsalted) Or Water
• 1 Dry White Wine
• 1 sprig Bay Leaf
• 1 Thyme (double This If Desired)
• 2 teaspoons Lemon, Strips Of Rind Removed
• ½ teaspoons Salt
• 1 teaspoon Ground White Pepper
• 4 Tablespoons Paprika
• 4 Tablespoons FOR THE BISQUE:
• 4 cups Butter
• 1 cup Flour
• ¼ cups Strained Seafood Stock (add More To Achieve Desired Consistency)
• ¼ cups Heavy Cream
• ¼ teaspoons Brandy
• 2 teaspoons Dry Sherry

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 19 of 22 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Crab	100g cooked	97
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Shallot	1 tbsp minced (10g)	7
Celery	1 stalk (40g)	6
White Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Shellfish	not in our table	0
Brandy	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.