Seafood Bisque
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
olive oil
|
|
| 2 | each |
onions
sliced |
|
| 1 | pound |
tomatoes
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 | tablespoon |
oregano
fresh and chopped |
|
| 1 | tablespoon |
basil
fresh and shredded |
|
| 1 | tablespoon |
parsley leaves
fresh and chopped |
|
| 1 ¼ | pints |
chicken broth
|
*
|
| 8 | tablespoons |
tomato purée (passata)
|
|
| 2 | ounces |
pasta shells
|
|
| 8 | ounces |
mixed seafood
cooked |
* |
| 2 | tablespoons |
sherry
dry |
|
| 4 | teaspoons |
cream
single |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
olive oil
|
|
| 2 | each |
onions
sliced |
|
| 453.6 | g |
tomatoes
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 5 | ml |
black peppercorns
|
|
| 15 | ml |
oregano
fresh and chopped |
|
| 15 | ml |
basil
fresh and shredded |
|
| 15 | ml |
parsley leaves
fresh and chopped |
|
| 591 | ml |
chicken broth
|
*
|
| 1.2E+2 | ml |
tomato purée (passata)
|
|
| 57.8 | ml/g |
pasta shells
|
|
| 231.2 | ml/g |
mixed seafood
cooked |
* |
| 3E+1 | ml |
sherry
dry |
|
| 2E+1 | ml |
cream
single |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
, to garnish |
*
|
Directions
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.
Add half the stock, bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes.
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.
Add the remaining stock, tomato purée and pasta.
Bring to a boil, and then reduce the heat and simmer for 15 minutes, or until the pasta is al dente.
Stir in the assorted seafood and the dry sherry and heat through for 5 minutes.
Season to taste with salt and pepper.
Ladle the soup into warm bowls.
Swirl a teaspoon of single cream into each serving.
Sprinkle with the chopped parsley and serve at once.
