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Sherried Tomato Seafood Bisque

Tony.Grant's picture
  Peeled tomatoes 4 1⁄2 Cup (72 tbs)
  Beef broth/Use beef bouillon cubes and water / canned beef bouillon 2 Cup (32 tbs)
  Diced celery 1 Cup (16 tbs)
  Onions 2 Small, sliced
  Carrots 2 Small, sliced
  Uncooked rice 3 Tablespoon
  Parsley sprigs 2
  Whole cloves 4
  Peppercorns 6
  Piece of bay leaf 1 Small
  Ground thyme 1 Pinch
  Salt 2 Teaspoon
  Crab meat/Shrimp / lobster 1 1⁄2 Pound, cooked and cut into pieces
  Light cream 2 Cup (32 tbs)
  Sherry To Taste
  Thin lemon slices 3
  Chopped parsley 2 Tablespoon (For Garnish)
  Croutons 1⁄2 Cup (8 tbs)

1. Put tomatoes, broth, vegetables, rice, and seasonings (tie seasonings in a cheesecloth bag) into a kettle. Bring to a boil, cover, and simmer for 1 hour.
2. Remove from heat and discard cheesecloth bag. Put all ingredients into a blender and whirl until smooth.
3. Just before serving add fish; simmer until heated through.
4. Heat cream slightly and add to tomato mixture. Season to taste.
5. Add a dash of sherry; garnish with lemon slices and chopped parsley; serve at once. Pass croutons and extra sherry.

Recipe Summary

Difficulty Level: 
South American
Stir Fried
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2578 Calories from Fat 1356

% Daily Value*

Total Fat 154 g237.3%

Saturated Fat 94.5 g472.7%

Trans Fat 0 g

Cholesterol 532.9 mg177.6%

Sodium 7889.7 mg328.7%

Total Carbohydrates 155 g51.6%

Dietary Fiber 22.3 g89%

Sugars 45 g

Protein 148 g296.5%

Vitamin A 632.5% Vitamin C 277%

Calcium 96.6% Iron 39.6%

*Based on a 2000 Calorie diet

Sherried Tomato Seafood Bisque Recipe