Sunday, August 5, 2012


Soup. Soup. Soup. A Fish and Seafood Bisque for today. This is delicious. And really comforting and rewarding. Let’s cook.


A fillet of amberjack
10 peeled shrimp
2 bay leaves
3 tablespoons chopped carrot
3 tablespoons chopped onion
3 tablespoons chopped celery
4 tablespoons chopped tomato
3 tablespoons frozen corn
1 clove of garlic, chopped
2 tablespoons butter
½ liter milk
1 teaspoon cornstarch
1 teaspoon sherry
Some salt, to taste
Some freshly ground black pepper, to taste
1 teaspoon sweet pimentón
1 teaspoon thyme
Some drops of Tabasco

First we will have to prepare the fish. Clean it and remove the skin. Then cut it in little pieces. Then we will prepare and cut the vegetables.
And now to the pan. Put the butter in a pan and heat it. When it is hot, add the bay leaves, the onion, the carrot and the celery and cook for two minutes. Then add the tomato, the corn and the garlic. Cook for three more minutes. Now we can add the fish and the shrimp. Mix the cornstarch with the milk and then add it to the pan too. Some drops of sherry are perfect too. Add them now. And the following to add to our delicious bisque is the salt and pepper, the pimentón and the thyme. Turn the fire low and cook for some minutes. When the fish is cooked the bisque will be ready. If you want it to be a bit thicker, you can add more corn starch. But be careful.
I like to add some drops of Tabasco. It makes it tastier.
Serve hot and enjoy!

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