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Simple Seafood Bisque

Simple Seafood Bisque ~ Sumptuous Spoonfuls #soup #recipe

A scrumptious seafood bisque that is super-simple to make, especially if you have some leftover seafood enchilada sauce on hand. I really really love the tiny flakes of crab in every creamy bite with slightly larger chunks of fish or a surprise shrimp on top and the lovely contrast of a bit of celery and carrot with just a bit of smoky, salty bacon.

I had some leftover seafood enchilada sauce and I had the IDEA for this recipe then, but I was dragging my feet on making this and I don’t know why! It seemed so hard to make a seafood bisque, but it really only took me a few minutes once I got started.  It also helps if you have some pre-cooked seafood (fish, shrimp, whatever) in your freezer, or leftover fish (or other seafood) in your fridge.

This is a cook-once-eat-twice kinda recipe … you can either make a whole batch of sauce just for making this soup (in which case you should double the rest of the recipe) or you can make the sauce and have enough for soup AND enchiladas. Depending on  how many you’re cooking for, you may want to double the sauce recipe. If you make just one batch of sauce, you’ll have enough for 5 enchiladas + 1 batch of soup. Two batches of sauce = 10 enchiladas + 2 batches of soup.

Feel free to swap out the seafood selections for whatever you have on hand. I had a couple leftover fillets of silver bass in my fridge, some shrimp in my freezer, and a can of crab in my cupboard. Just allow for 2 – 3 cups of seafood per batch. Add more seafood or even some (cooked!) potatoes or corn if you want it chunkier.

Simple Seafood Bisque

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 1 quart of soup

Simple Seafood Bisque

Ingredients

  • About 2 cups (roughly half a recipe) of Chichi's Seafood Enchilada sauce (recipe here)
  • 1 strip of bacon or 1 - 2 teaspoons olive oil or butter
  • 1 carrot (or 5 - 7 baby carrots, peeled and chopped
  • 1 large stock of celery, chopped
  • 1 cup of chicken, fish or seafood broth
  • 1 can of crab meat
  • 2 cooked fillets of fish, crumbled (about 2/3 cup)
  • 1 cup cooked shrimp (frozen is okay)
  • For the top: chopped green onions (just the tops)

Instructions

  1. First, prep the enchilada sauce and set aside.
  2. In a medium saucepan, cook the bacon until crispy over medium heat. Remove the bacon from pan and chop into bits. If there is more than a teaspoon or two of fat in the pan, drain it out, then add the carrots and celery and saute for about 3 - 5 minutes to soften the celery.
  3. Stir in the sauce, broth, crab, fish, and shrimp and cook for about 5 - 10 minutes or just until everything is hot. Do not let the mixture come to a boil! (If the seafood is not pre-cooked, allow a little longer to allow the seafood to cook through.)
  4. Stir in the chopped bacon, top with some chopped green onion, then serve hot and enjoy ... this bisque is really nice with some crusty cheesy garlic toast on the side. Just sayin'.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/simple-seafood-bisque/

Simple Seafood Bisque ~ Sumptuous Spoonfuls #soup #recipe

This recipe was shared at Talking Tuesday over the Fence, Tuesday’s TableTreasure Box Tuesday, Foodie Friends Friday and Hearth & Soul Bloghop.

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One Response

  1. Oh, my goodness, this is gorgeous. I love the beautiful colors, and it must smell and taste heavenly! I have pinned this- thank you so much for bringing it to Treasure Box Tuesday! :)

    January 24, 2014 at 1:55 pm