Seafood bisque

I’ve been trying to come up with a seafood bisque I could eat.  All the recipes I come across are not what I want; a gluten free, thick yet creamy bisque with excellent flavor.  I think I’ve managed it.  I’m going to make it again today to see if I’m truly on the right track.

4 tbsp butter

1 large carrot (diced)

1/4 each green and red pepper (diced)

1/4 large onion (diced)

1 large potato (peeled and grated)

Low sodium Old Bay Seasoning to taste

1 tilapia fillet (complete slice down length, cut cross-wise in ¾” wide pieces)

1 dozen petite scallops

1 dozen 51/60 count shrimp (peeled and de-veined)

1 cup milk

In a large sauce pan melt 2 tbsp butter (medium to low heat).   Add carrots, peppers and onion.   Cook and stir for as long as it takes to get the potato grated.

Add potato and remaining butter.  Stir, stir, stir.  When the mix begins to stick, add a small amount of water.  Stir some more, adding small amounts of water if sticking.  Turn the heat way down, cover tightly and simmer for 10 minutes.  Stir again.  If it’s sticking, turn the heat down just a bit and add a bit more water.  The goal is to get the potatoes just cooked without adding too much water.  Once the potatoes are cooked and before they start to fall apart, pour the mix in a blender and blend it.  Don’t over-blend, you want the carrots, potatoes, peppers and onions reduced to a textured pasty liquid.

Return to sauce pan on low.  Add low sodium Old Bay Seasoning to taste.  You will want to add somewhere between 2 tsp and 2 tbsp.  Stir and taste.  You will be adding milk at the end so the seasoning flavor needs to be just a bit strong.  You could add the seasoning at the end, but the amount of stirring required to mix it in would disrupt the fish and scallops, breaking the pieces apart.

Add the seafood.  This is the last time you will be able to stir without damaging the seafood so mix it well.  Cover and let simmer about 5 minutes.

Turn the mix very gently with a spoon to ensure the seafood is fully cooked.  Add milk.  Cover and cook 2 more minutes to bring the milk up to heat.  DO NOT boil once you’ve added the milk.

Garnish with a spray of low sodium Old Bay Seasoning granules and a few drops of heavy cream.

Serves 4.

5 thoughts on “Seafood bisque

  1. HI Nori- I wonder if I can use almond milk or, even better- rice milk instead of cows milk- which I can’t have?

    I love bisque especially the shrimps, carrots and creamy golden sauce– I can almost taste it!!

    1. I made the new batch and didn’t have a tilapia fillet . . . It would have been better with the fillet . . . and maybe some steamer clams tossed in.

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