Al the ‘Soup Nazi’ Seafood Bisque

Al the ‘Soup Nazi’ Seafood Bisque is a gluten free, primal, and pescatarian recipe with 8 servings. One serving contains 549 calories, 14g of protein, and 46g of fat. For $2.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 34 people have tried and liked this recipe. It works best as a soup, and is done in roughly 20 minutes. Autumn will be even more special with this recipe. If you have fresh parsley, dried thyme, dried rosemary, and a few other ingredients on hand, you can make it. It is brought to you by Copy Kat. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Soup Nazi's Cream of Sweet Potato Soup, Soup Nazi’s Mexican Chicken Chili, and Seafood Bisque for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 Bay leaf

1/2 cup grated Carrot

2 ribs Celery

1/4 teaspoon dried Rosemary

1 teaspoon dried Thyme

2 cup dry White Wine

1 tablespoon minced fresh Parsley

1 clove Garlic

4 cup Heavy Whipping Cream

1/2 teaspoon fresh Lemon Juice

1 Lobster (1 to 1 1/2 pounds)

1 cup Milk

24 mussels, well scrubbed

1 Onion, roughly chopped

12 Sea Scallops

12 medium Shrimp, in the shell

1 cup fresh Spinach, well rinsed and washed

Equipment:

pot

tongs

frying pan

Cooking instruction summary:

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster.Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs.Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.Serves 6.

 

Step by step:


1. Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil.

2. Add the lobster; cover the pot, and steak for 10 minutes.

3. Remove the lobster.

4. Add the Shrimp, cover the pot, and steam for 5 minutes.

5. Remove the shrimp with tongs.

6. Add the mussels, cover the pot, and steam until they open, about 5 minutes.

7. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open.

8. Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes.

9. Remove the scallops with the tongs.Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan.Bring the broth to a simmer over low heat.

10. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.

11. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

12. Serves 6.


Nutrition Information:

 

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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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