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

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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