Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
Marietta Diner's Seafood Bisque
8 C. water
4 (8-oz.) bottles clam juice
1/4 C. crushed tomatoes or tomato puree
1 t. Cajun spices
1/4 t. white pepper
1 t. garlic powder
1 bay leaf
1 T. chicken base or 3 bouillon cubes
1 t. salt
1/2 C. (1 stick) butter or margarine
1/4 to 1/2 C. Wondra flour
1/2 lb. salmon fillet, skinned and cut into chunks
1/2 lb. flounder fillet, cut into chunks
1/4 lb. crab meat
1/4 lb. baby or salad shrimp, peeled
2 (6 1/2-oz.) cans clams
1/3 C. sherry
1/4 C. white wine
1 T. paprika
1 1/4 C. heavy cream
In a large stockpot bring water, clam juice, tomatoes, Cajun spices, pepper, garlic powder, bay leaf, chicken base and salt to a boil. Reduce heat to a simmer and add butter and stir until melted. Gradually whisk in 1/4 cup flour, whisking constantly to combine. If necessary, add more, a tablespoon at a time, whisking constantly, until the soup has thickened and is smooth. Add the salmon, flounder, crab meat, shrimp and clams with their juice and cook until the soup returns to a gentle simmer.
Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook until reduced by one third. Add to soup and stir to combine. Add cream to soup and stir until warmed through.
Makes 16 servings.
Razzle Dazzle Recipes
Don't forget to visit our other site at
That's My Home