Seafood bisque

 
                               SEAFOOD BISQUE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Pasta
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ts           Olive oil
    2                    Onions, sliced
    1       lb           (480 g) tomatoes, chopped
    2                    Garlic cloves, crushed
    1       t            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
    8       tb           Tomato puree
    2       oz           @60 g) small pasta shells
    8       oz           (240 g assorted cooked
                         Seafood eg: prawns, crab,
                         Mussels and scallops)
    2       tb           Dry sherry
    4       ts           Single cream
                         Salt and freshly ground
                         Black pepper
                         Chopped parsley, to garnish
 
   1. Heat the oil in a saucepan. Add the onions and cook
   gently for 3 minutes. Add the tomatoes, garlic,
   peppercorns and herbs, and cook gently for 10 minutes
   or until the tomatoes are soft. 2. Add half the stock,
   bring to a boil and then reduce the heat, cover and
   simmer gently for 15 minutes. 3. Strain the soup
   through a fine sieve, using the back of a wooden spoon
   to 'press' the vegetables. Discard the vegetables and
   return the soup to a clean saucepan. 4. Add the
   remaining stock, tomato puree and pasta. Bring to a
   boil, and then reduce the heat and simmer for 15
   minutes, or until the pasta is al dente. 5. Stir in
   the assorted seafood and the dry sherry and heat
   through for 5 minutes. Season to taste with salt and
   pepper. 6. Ladle the soup into warm bowls. Swirl a
   teaspoon of single cream into each serving. Sprinkle
   with the chopped parsley and serve at once.
   
   Preparation time: 15 minutes Cooking time: 45 minutes
   Freezing recommended after step 4
   
   Look out for the tiny conchigliette pasta - a smaller
   version of the conchigtie (conch shells) or use
   maruzze (seashell) pasta shapes in this delicious soup.
  
 
 
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