Try this Holiday Seafood Bisque recipe, or contribute your own.
Suggest a better descriptionIngredient notes: Chicken stock may be used in stead on dry white wine. Seafood should consist of shrimp, scallops, lobster, crab, or a combination. The seafood should be fresh, although defrosted is acceptable. 1. Melt butter in a lare saucepan or Dutch oven. Add bacon. cook until crisp. Remove and reserve bacon bits. Add onion to pan. Cook until tender. Sprinkle with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock. Bring to a boil. Add potatoes, thyme, tarragon, salt, pepper and tomato paste. Cook 15 minutes until potatoes are tender. 3. While potatoes are cooking, cut seafood selection into 3/4-inch chunks. Add seafood and cream to the pot when potatoes are tender. Bring to a boil, reduce heat and simmer 5-8 minutes or until seafood is cooked through. Taste and adjust seasoning if necessary. 4. Serve sprinkled with parsley and reserved bacon bits.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 6 | ||
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Calories: 432 | ||
Calories from Fat: 340 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 126.1mg | 39 % | |
Sodium 271.2mg | 9 % | |
Potassium 381.2mg | 10 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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