Very Easy Seafood Bisque

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:

• Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat. Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
• Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
• Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
• Slowly add flour while whisking to combine. Pour in half-and-half and seafood stock, while continuing to whisk.
• Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
• Return shrimp and scallops to pot. Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
• Simmer for an additional 5 minutes, stirring occasionally.
• Sprinkle with chopped fresh parsley when serving, if desired.

EASY SEAFOOD BISQUE

Steps:

• In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.

SEAFOOD BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

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.

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.

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.