Name: Provencal Seafood Bisque
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 3 slices bacon, roughly chopped (can substitute extra virgin olive oil or butter, 3 Tbsp) -; 1 medium white or yellow onion, chopped -; 1 large celery stalk, chopped -; 1 large carrot, chopped -; 2 cloves garlic, chopped -; 2 plum tomatoes, chopped -; 1 pound white fish fillets, roughly chopped -; 1 teaspoon orange zest -; A pinch cayenne -; A large pinch saffron -; 1 quart shellfish stock , OR 16 ounces of clam juice plus 16 ounces fish stock or water -; 1/4 cup heavy cream -; Salt to taste -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Provencal Seafood Bisque

1. 3 slices bacon, roughly chopped (can substitute extra virgin olive oil or butter, 3 Tbsp) -

2. 1 medium white or yellow onion, chopped -

3. 1 large celery stalk, chopped -

4. 1 large carrot, chopped -

5. 2 cloves garlic, chopped -

6. 2 plum tomatoes, chopped -

7. 1 pound white fish fillets, roughly chopped -

8. 1 teaspoon orange zest -

9. A pinch cayenne -

10. A large pinch saffron -

11. 1 quart shellfish stock , OR 16 ounces of clam juice plus 16 ounces fish stock or water -

12. 1/4 cup heavy cream -

13. Salt to taste -

How to cook deliciously - Provencal Seafood Bisque

1. Stage

Cook the bacon: Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.

2. Stage

Cook the onions, celery, carrot: Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.

3. Stage

Add the fish, tomatoes and the garlic and cook for another 2-3 minutes: stirring often.

4. Stage

Add the orange zest, cayenne and saffron, then add the shellfish stock: or whatever stock you are using. In a pinch you could even use chicken or vegetable stock, but the flavor of the soup will be different. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.

5. Stage

Purée the soup: Get another pot ready. Fill a blender a third of the way with the soup and blend it on high (starting on low then increasing to high) for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup. Pour the puréed soup into the clean pot.

6. Stage

Add cream: Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break. Serve garnished with bacon bits or dill fronds, and alongside some crusty bread. A dry rose or light red wine would go well with this; I’d suggest a Beaujolais or a Pinot Noir.