 | Seafood Bisque
1/2 cup of finely-chopped shallots - (about 2)
1/4 cup of finely-diced celery
1/2 pound of butter - (2 sticks)
1 quart of water
1 tablespoon of chicken base
A sprinkle or two of instant flour or your favorite low-carb thickener
2 cans of chopped clams with juice - (6.5 oz ea)
1/2 pound uncooked shrimp, cleaned, shelled, & deveined
1/3 pound of cod, leave in one piece
1/3 pound of skinless salmon, leave in one piece
4 cups of heavy cream
1 small can of crab meat
1/2 cup of dry sherry
Chives for garnish, (optional) |
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Sauté shallots and diced celery in butter, until soft. Add thickener, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood.
Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired. This recipe yields 8 to 10 servings; 2 to 3 carb grams per serving.
Formatted for MC6 06-04-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Per Serving (excluding unknown items): 443 Calories; 44g Fat (91.4% calories from fat); 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 171mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 Fat.
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