This Creamy Crab Bisque is uncomplicated and easy to prepare. I know – you can make it as complicated as you want.
But those really “Traditionally correct” Bisques can sometime be more of a bother than a treat.
Some of those dishes can take up to three hours to prepare – but that’s not for me – I want to spend most of my time with my guests or family – not in the kitchen!
I like to prepare food for feasting with friends and family – not trying to impress everybody with my cooking skills.
Everybody knows I can cook – what they came to do is to enjoy my cooking and socialising.
Ingredience for this dish:
1 (14 ounce) can baby clams, with juice
1 quart water
1 tablespoon chicken base
1/2 cup finely minced shallot
1/2 cup flour
1/2 lb. butter
1/2 lb. uncooked shrimp, cleaned, shelled, deveined
1/3 lb. cod, boneless, leave in one piece
1/3 lb. salmon, skinless, boneless, leave in one piece
2/3 lb. cooked crabmeat, chopped
Salt and pepper to your taste.
Sauté the minced shallots in the butter until it is nice and soft.
Add the flour and keep on stirring with a whisk for about 6 minutes on a low heat, then set it aside.
Bring two cups of water to a boil and add the chicken base, the clams, crab and the shrimp with the whole pieces of salmon and cod.
Return to boil lower heat and simmer for 5 minutes.
Strain the stock, reserving the seafood.
Stir the shallot mixture into the stock.
Add the heavy cream and milk to the stock bring to a simmer on low heat and cook until thickened, about 5 minutes.
Chunk the salmon and cod and add all of the seafood back into the soup pot.
Add the sherry and heat through, no more than 3 minutes.
Dish up your Creamy Crab Bisque in a typical soup bow and serve it with garlic bread or salt biscuits.
Some people like to enjoy side salads with their Creamy Crab Bisque…
...but like I always say - whatever you feel the need to be...
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