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:

Equipment:

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: