Culinary School Seafood Bisque

Happy Wednesday!!!!!

 

This recipe for seafood bisque is creamy and comforting with a little spice. 

I made this while in culinary school and recently made my own version of it with just shrimp.

I can share that specific recipe later.

Make sure to let me know in the comments.

I hope you enjoy making this recipe, because I know I did! If you have any questions or concerns about making this, feel free to leave a comment or message me on my social media!

 

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Ingredients

1 gallon of Seafood Veloute (Fish Stock)

1 gallon of Béchamel Sauce

4 ounces of butter

6 ounces of small diced onion

6 ounces of small diced carrot

6 ounces of small dice celery

4 ounces of tomato paste

1 pound of lump crabmeat

1 pound of scallops

1 pound of chopped clams

1 pound of broken piece shrimp

1 tbsp. of old bay seasoning

White pepper to taste

salt to taste if needed

1 cup of sherry cooking wine

Procedure

Prepare the 2 mother sauces using double boilers and set aside.

( Béchamel and Seafood Veloute)

 

You don’t necessarily have to use double boilers, because I know not everyone has them. You can make these two in regular pots but make sure to watch the béchamel very carefully because you don’t want to scorch it. 

Make sure when you strain the seafood veloute, you don’t do what I did and accidentally use a strainer and no bowl to catch the liquid underneath. haha.

( I had to make the veloute twice.)

  1. Melt butter over medium heat.
  2. Add onions, celery, and carrots sauté until lightly browned.
  3. Add tomato paste and cook for 3 minutes.
  4. Combine the Béchamel, Veloute and mirepoix (veggies) simmer for 30 minutes, continuing to use a double boiler. 
  5. In medium sauté pan, sauté scallops and shrimp in 3 ounces of butter and 1 tbsp. of old bay seasoning until shrimp turn red, add to soup.
  6. Add clams and crabmeat to soup. Simmer for 30 minutes.
  7. Add sherry and serve.

Pair this soup with a crusty, warm French baguette!

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