Seafood Bisque

* Exported from MasterCook *

SEAFOOD BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Pasta
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ts Olive oil
2 Onions, sliced
1 lb (480 g) tomatoes, chopped
2 Garlic cloves, crushed
1 t Black peppercorns
1 tb Chopped fresh oregano
1 tb Fresh basil, shredded
1 tb Chopped fresh parsley
1 1/4 pt (750 ml) chicken or fish
Stock
8 tb Tomato puree
2 oz @60 g) small pasta shells
8 oz (240 g assorted cooked
Seafood eg: prawns, crab,
Mussels and scallops)
2 tb Dry sherry
4 ts Single cream
Salt and freshly ground
Black pepper
Chopped parsley, to garnish

1. Heat the oil in a saucepan. Add the onions and cook
gently for 3 minutes. Add the tomatoes, garlic,
peppercorns and herbs, and cook gently for 10 minutes
or until the tomatoes are soft. 2. Add half the stock,
bring to a boil and then reduce the heat, cover and
simmer gently for 15 minutes. 3. Strain the soup
through a fine sieve, using the back of a wooden spoon
to 'press' the vegetables. Discard the vegetables and
return the soup to a clean saucepan. 4. Add the
remaining stock, tomato puree and pasta. Bring to a
boil, and then reduce the heat and simmer for 15
minutes, or until the pasta is al dente. 5. Stir in
the assorted seafood and the dry sherry and heat
through for 5 minutes. Season to taste with salt and
pepper. 6. Ladle the soup into warm bowls. Swirl a
teaspoon of single cream into each serving. Sprinkle
with the chopped parsley and serve at once.

Preparation time: 15 minutes Cooking time: 45 minutes
Freezing recommended after step 4

Look out for the tiny conchigliette pasta - a smaller
version of the conchigtie (conch shells) or use
maruzze (seashell) pasta shapes in this delicious soup.



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