Angel 09-05-99 7:06 PM
Seafood Bisque
4 ts Olive oil
2 Onions, sliced
1 lb (480 g) tomatoes, chopped
2 Garlic cloves, crushed
1 ts Black peppercorns
1 tb Chopped fresh oregano
1 tb Fresh basil, shredded
1 tb Chopped fresh parsley
1 1/4 pt (750 ml) chicken or fish stock, divided
8 tb Tomato puree
2 oz (60 g) small pasta shells
8 oz (240 g) assorted cooked seafood (such as prawns, crab, Mussels and scallops)
2 tb Dry sherry
4 ts Single cream
Salt and freshly ground black pepper
Chopped parsley, to garnish
Heat oil in a saucepan; add onions and cook gently for 3 minutes.
Add tomatoes, garlic, peppercorns and herbs, and cook gently for 10 minutes or until tomatoes are soft.
Add half stock, bring to a boil and then reduce heat, cover and simmer gently for 15 minutes.
Strain soup through a fine sieve, using back of a wooden spoon to 'press' vegetables.
Discard vegetables and return soup to a clean saucepan.
Add remaining stock, tomato puree and pasta.
Bring to a boil, and then reduce heat and simmer for 15 minutes, or until pasta is al dente.
Stir in assorted seafood and dry sherry and heat through for 5 minutes.
Season to taste with salt and pepper.
Ladle soup into warm bowls.
Swirl a teaspoon of single cream into each serving.
Sprinkle with chopped parsley and serve at once.
(4 servings)
Selections per serving: 1/2 Carbohydrate; 1 Fat; 1 Protein; 2 1/2 Vegetable; 20 Optional Calories
Preparation time: 15 minutes Cooking time: 45 minutes Calories per serving:
215
Freezing recommended after step 4
Seafood Bisque II
1 bottle clam broth (8 oz.) or 1 cup fish stock
2 cups tomato juice
2 cups cooked or canned seafood (any variety)
2 small onions, diced fine
1 Tbsp. lemon juice
1 tsp. curry powder
1 pinch chili powder
Salt and pepper to taste
1/4 cup heavy cream
1/2 cup sour cream or yogurt
6 shrimp, cooked
6 lemon slices
1 tsp. dill or basil
Combine 1/2 cup clam broth, 1 cup tomato juice, seafood and dill in blender and whirl until mixed.
Pour into large bowl and mix other ingredients, stirring in creams last. Chill 1 hour and garnish with whole shrimp and lemon slices.
Yield: 6 cups or servings.