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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Seafood Bisque
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Ingredients:
- 1/2 cup finely chopped shallots (about 2)
- 1/4 cup finely diced celery
- 2 sticks (1/2 pound) butter
- 1 quart water
- 1 Tablespoon chicken base
- a sprinkle or two of instant flour, or your favorite lc thickener
- 2 6.5-oz. chopped clams with juice
- 1/2 lb uncooked shrimp, cleaned, shelled, deveined
- 1/3 lb cod (leave in one piece)
- 1/3 lb salmon (leave in one piece-remove skin)
- 4 cups heavy cream
- 1 small can crab meat
- 1/2 cup dry sherry
- chives for garnish, optional
Sauté shallots and diced celery in butter, until soft. Add thickener, if desired,
and stir with a wire whip for 5 minutes, on low heat and set aside.
Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of
the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the
heat and simmer for about 5 minutes.
Strain the stock, and reserve the seafood. Stir the shallot/butter mixture
into the stock. Flake the large pieces of boiled fish and add the canned
crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through.
Add chives, if desired.
Makes 8-10 servings. 2-3 net grams of carbohydrate per serving.
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