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Ingredient
California Farm Seafood Bisque Soup
Introduce
Chef :
Hobby HorsemanCalifornia Farm Seafood Bisque Soup
This is the most cooking fun you will ever have with leftover shrimp or prawn heads, tails and shells, or an inexpensive can of shrimp and a can of tuna. Once you have eaten and served this elegant soup, and liked it, you can use frozen shrimp and a piece of frozen white fish. You can use turmeric and dried sweet paprika powder instead of saffron to give your shrimp bisque the special color you want.
Ingredient
Food ration :
4 peopleCooking time :
1 hourCooking instructions
* Step 1
To make the fish cakes, Drain tuna, or chop frozen fish, puree in food processor mixed with whipped egg white, crushed clove of garlic, Tbs flour, Tbs lemon juice, Tbs tequila or brandy. Put in 4 small bowls, decorate with cooked shrimp on top, set in deep skillet, surround with water, bring water to boil till fish mixture has solidified, about five minutes, turn off heat, keep warm.
* Step 2
Chop half the peeled shrimp, the mushroom and avocado, puree the remaining shrimp, heads, peels and all, add to all liquid ingredients in dutch oven, add bouillion cube, bring to slow boil, simmer fifteen minutes, stir, taste. Add Amontillado sherry Tbs by Tbs till perfect.Add paprika or turmeric in small increments till desired creamy color has been achieved. If you make your own shrimp bouillion, boil shells 15 minutes in cup of water, then puree.
* Step 3
Pour bisque in individual soup bowls, lay fish cake in center, sprinkle with chopped fresh parsley. Serve with fresh baked sourdough bread. Enjoy.
Note: if there is a photo you can click to enlarge it
Tag
Can shelled cooked shrimp, or quarter pound frozen shrimps, heads, peels
Can white tuna in water, or quarter pound frozen white fish
sweet paprika powder with pinch of turmeric and black pepper
chopped fresh mushroom or fresh ripe avocado. Tbs red onion
milk, 1 cup cream, i cup water, 4 Tbs saffron tea
tequila or brandy, Amontillado sherry
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