October 19 - National Seafood Bisque Day

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Title: Al's Soup Kitchen Seafood Bisque
Categories: Soups, Seafood, Shellfish, Herbs, Citrus
Yield: 6 Servings

2 c Dry white wine *
1 Bay leaf
1 lg Onion; rough chopped
1 cl Garlic
2 Ribs celery
1 1/2 lb Lobster
12 md Shrimp in the shell
24 Mussels; well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach; chopped
1/2 c Grated carrot
Salt & pepper
1/2 ts Fresh lemon juice

* Substitute one or more of these for non-alcoholic. Chicken
broth or stock, diluted white wine vinegar or cider vinegar,
white grape juice diluted with white wine vinegar, ginger
ale, canned mushroom liquid, water.

Combine the white wine, bay leaf, onion, garlic, and celery
in a large stockpot over medium heat. Bring to a boil. Add
the lobster, cover the pot and steam for 10 minutes. Remove
the lobster.

Add the shrimp, cover the pot, and steam for 5 minutes.
Remove the shrimp with tongs.

Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with tongs, extract the
meat, and discard the shells. Discard any that do not open.

Add 2 cups water to the liquid in the pot, bring to a boil,
and then add the scallops. Cover the pot and steam for 3
minutes. Remove the scallops with tongs.

Extract the lobster meat, reserving the shells. Peel and
devein the shrimp, reserving the shells. Chop the meats into
bite-sized portions; cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups
water. Bring to a boil, and then reduce the heat and simmer
for 30 minutes. Strain the broth and return to the pan.

Bring the broth to a simmer over low heat. Add the cream,
milk, thyme, parsley and rosemary and simmer until the
mixture thickens slightly, 5 minutes. Add the lobster,
shrimp, mussels, and scallops and simmer for 2 minutes. Stir
in the spinach and carrots and simmer another 2 minutes just
to wilt the spinach. Season with salt and pepper, and stir
in the lemon juice.

Serve hot.

Serves 6.

Source: The New York Cookbook, Molly O'Neill, 1993

From: Al's Soup Kitchen, NYC

From: http://www.recipesource.com

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