Seafood Bisque

Makes 6 dinner sized servings

Terry

The traditional Christmas Eve dinner at the Beitler home!

ingredients

1/2 cup butter
3/4 cup plus 2 tbsp and 1 tsp flour
8 cups seafood stock (or combination of seafood stock and chicken stock to equal 8 cups)
salt and pepper to taste
1 1/2 pounds medium shrimp peeled and de-veined - set aside 12 whole shrimp, dice remainder
1 lb tilapia, diced (or substitute other white fish)
12 ounces onions, minced
2 tbsp and 2 tsp butter
2 tbsp paprika
2 tbsp and 2 tsp tomato paste
3 cups heavy cream, heated
2 dashes hot sauce
2 dashes Worcestershire sauce
1/8 tsp liquid old bay seasoning
2 cups cooking sherry or white wine
2 cloves garlic, minced

1
1. Make roux in large saucepan over medium heat by combining butter and flour. Stir constantly until mixture turns pale tan.
2
2. Add onion, cook until translucent.
3
3. Add garlic and paprika, cook 2 minutes.
4
4. Add 8 cups fish stock, tomato paste old bay liquid, hot sauce and Worcestershire sauce. Bring to boil and then immediately reduce to simmer.
5
5. Add half the cooking sherry or white wine (1 cup)
6
6. Simmer for 45 minutes.
7
7. Add diced shrimp and tilapia, cook 10 minutes.
8
8. Add remaining sherry and the heavy cream. Cook 5 minutes.
9
9. Add reserved whole shrimp (use to garnish - 2 whole shrimp per bowl)
10
10. Serve when whole shrimp are pink.