This oyster bisque recipe is a very slow dish and is made with its, juice, rice, seasonings, and cream.
We use fresh shellfish for this dish but if it is quite hard to come by especially when you are living in a big City far away from the oceans, you can use caned shellfish in brain that will do the job just fine
Again, if you can get your hands on the fresh product just make sure that the shells are cleaned-up well before it gets into the cooking pot.
You don't want your hard work to be spoiled by some dirt or even some dead sea life hiding on its host’s outers.
The Ingredience for this dish:
1 bay leaf
1 pint light cream
1 pint oysters with liquid
1 teaspoon dried minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
2 chicken stock cubes
2/3 cup rice, raw
4 cups water
A large table spoon of nutmeg
seasoned salt, to taste
white pepper, to taste
Cook the rice in about 2 cups of water until it is soft.
Do not drain the water from the rice.
Whirl in blender using some of remaining 2 cups water if necessary.
Put the rice and water in a crock pot
Whirl shellfish with their liquid in a blender and add to the cooker with the remaining ingredients.
The shell is damaging to the blender and should be kept out of it.
Cover the broth and cook on high for about 1 hour.
Turn the heat to low and cook for about 3 hours longer stirring once or twice.
Because this is a soup-type dish it is best served in a soup bowl or a soup mug with bread or salty biscuits.
…it’s your oyster bisque and you can serve it the way you want…
And even with wine if that’s your fancy…
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