SEAFOOD BISQUE – October 19 – National Seafood Bisque Day

Serves: 4-6


  • ¼ cup olive oil
  • ⅓ cup butter
  • ½ cup shallots, finely chopped
  • ½ cup flour
  • 1-quart vegetable broth
  • 1 14 oz can clams, with juice
  • ¼ pound uncooked shrimp, cleaned and deveined
  • ¼ pound cod, boneless
  • ¼ pound salmon, skinless and boneless
  • ½ pound imitation crabmeat
  • 1 ½ cup half and half
  • ½ cup heavy cream
  • 1 cup dry sherry


In a pan over medium heat add the olive oil and butter.  When the butter has melted add the shallots and cook until soft.  Remove from heat and add the flour and whisk until mixed.  In a stock pot add the vegetable broth, clams, with juice, shrimp, cod, salmon and imitation crabmeat.  Bring to a boil, then turn down to low and cook for 5 minutes.  Take two tablespoons of the liquid and add to the shallot mixture.  Run the remaining seafood mixture through a colander.  Place the remaining seafood into the shallot mixture.  In a microwave safe bowl add the half and half, and heavy cream.  Heat until medium temperature.  Add the half and half mixture to the shallot/seafood mixture.  Over medium-low heat bring to a simmer.  Reduce the heat to low and simmer for 5 minutes.  Remove from heat, add the sherry, and let stand for 5 minutes.  Serve with salt and black pepper.

Tomorrow: October is National Sausage Month, National Apple Month,  and National German – American Heritage Month.  Tomorrow’s recipe will include Sausage, Apple and German – American Heritage recipe.



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