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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a wonderful lo carb bisque (creamy soup) of shellfish and fish. Truly a delight for the tastebuds. there are 2-3 carbs per serving. Ingredients:
1/2 cup finely chopped shallots (about 2) |
1/4 cup finely diced celery |
2 sticks (1/2 pound) butter |
1 quart water |
1 t. chicken base |
a sprinkle or two of flour |
2 6.5-oz. cans chopped clams with juice |
1/2 lb uncooked shrimp, cleaned, shelled, deveined |
1/3 lb cod (leave in one piece) |
1/3 lb salmon (leave in one piece-remove skin) |
4 cups heavy cream |
1 small can crab meat |
1/2 cup dry sherry |
chives for garnish, optional |
Directions:
1. Sautè shallots and diced celery in butter, until soft.
2. Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside.
3. Bring 1 quart of water to a boil.
4. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon.
5. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood.
6. Stir the shallot/butter mixture into the stock.
7. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry.
8. Bring to a simmer and heat through.
9. Add chives, if desired.
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