Seafood bisque
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Seafood bisque
  Seafood    Bisque    Soups    Pasta    Fish  
Last updated 6/12/2012 1:22:29 AM. Recipe ID 55150. Report a problem with this recipe.
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      Title: Seafood bisque
 Categories: Soups, Pasta, Fish
      Yield: 4 Servings
 
      4 ts Olive oil
      2    Onions, sliced
      1 lb (480 g) tomatoes, chopped
      2    Garlic cloves, crushed
      1 ts Black peppercorns
      1 tb Chopped fresh oregano
      1 tb Fresh basil, shredded
      1 tb Chopped fresh parsley
  1 1/4 pt (750 ml) chicken or fish
           Stock
      8 tb Tomato puree
      2 oz @60 g) small pasta shells
      8 oz (240 g assorted cooked
           Seafood eg: prawns, crab,
           Mussels and scallops)
      2 tb Dry sherry
      4 ts Single cream
           Salt and freshly ground
           Black pepper
           Chopped parsley, to garnish
 
  1. Heat the oil in a saucepan. Add the onions and cook gently for 3
  minutes. Add the tomatoes, garlic, peppercorns and herbs, and cook
  gently for 10 minutes or until the tomatoes are soft. 2. Add half the
  stock, bring to a boil and then reduce the heat, cover and simmer
  gently for 15 minutes. 3. Strain the soup through a fine sieve, using
  the back of a wooden spoon to 'press' the vegetables. Discard the
  vegetables and return the soup to a clean saucepan. 4. Add the
  remaining stock, tomato puree and pasta. Bring to a boil, and then
  reduce the heat and simmer for 15 minutes, or until the pasta is al
  dente. 5. Stir in the assorted seafood and the dry sherry and heat
  through for 5 minutes. Season to taste with salt and pepper. 6. Ladle
  the soup into warm bowls. Swirl a teaspoon of single cream into each
  serving. Sprinkle with the chopped parsley and serve at once.
  
  Preparation time: 15 minutes Cooking time: 45 minutes Freezing
  recommended after step 4
  
  Look out for the tiny conchigliette pasta - a smaller version of the
  conchigtie (conch shells) or use maruzze (seashell) pasta shapes in
  this delicious soup.
 




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Recipe ID 55150 (Apr 03, 2005)

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