Fish bisque

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
1 each Onion, chopped
1 each Carrot, chopped
1 tablespoon Chopped parsley
½ teaspoon Dried thyme
1 each Bay leaf
8 eaches Ounces boneless white fish, cut into 1-1/2 inch pieces
4 eaches Ounces shellfish (shelled scallops, crabmeat, or shrimp
2 cups Fish stock
Salt
Freshly ground white pepper
1 tablespoon Cornstarch, dissolved in 2 Tbsp. cold water
1 cup Heavy cream
¼ cup White wine

Directions

Kibble, steamed rice or pieces of hand torn French bread Melt butter over medium heat in a large saucepan. Add onion, carrot, parsley, thyme, and bay leaf: saute until onion is translucent. Add fish, shellfish, fish stock, and salt and cornstarch mixture and cook, stirring constantly, until bisque is thickened. Add cream and wine and heat through. Serve immediately over kibble. Makes 1-½ quarts.

From: Bone Appetit! Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-25-94

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