CAJUN SEAFOOD BISQUE RECIPE RECIPES

Steps:

• Put crab shells, bay leaves, and crab-poaching liquid in a medium pot. Bring to a simmer, covered, and simmer, stirring occasionally, until broth has a gentle but distinctive crab flavor, about 1 hour. Strain broth through a fine-mesh strainer. If using crab-poaching liquid, return to pot and boil, uncovered, until reduced to 2 cups, 10 to 15 minutes. Set aside.
• In another medium pot, heat oil over low heat. Add onion, celery, and bell pepper and cook, covered, stirring often, until very soft and translucent but not browned, about 15 minutes.
• Add wine and tomato paste to vegetables and cook over medium heat, uncovered, until wine has reduced by half, about 10 minutes. Add 2 cups cream and the crab broth and simmer over low heat 15 minutes, uncovered, to meld flavors and thicken a bit.
• Put six small, shallow soup bowls in a 200° oven to warm. Whip remaining 2 tbsp. cream into soft peaks.
• Strain soup through a fine-mesh strainer into a large bowl and stir in butter and salt. Ladle about 2/3 cup into each soup bowl. Top with a mound of crab, if using, a small spoonful of whipped cream, and a sprinkle of herbs.
• *Call your fish shop a few days ahead for crab shells, as they're not always available.

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.