2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 cl garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 medium shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 tsp dried thyme
1 tbsp minced fresh parsley
1/4 tsp dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
1 salt & pepper to taste
1/2 tsp fresh lemon juice
Directions
1. Combine the white wine, bay leaf, onion, garlic, and celery in a
large stockpot over medium heat. Bring to a boil. Add the lobster,
cover the pot and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5
minutes. Remove the mussels with tongs, extract the meat, and discard
the shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and
then add the scallops. Cover the pot and steam for 3 minutes. Remove
the scallops with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the
shrimp, reserving the shells. Chop the meats into bite-sized portions;
cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes.
Strain the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk,
thyme, parsley and rosemary and simmer until the mixture thickens
slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops
and simmer for 2 minutes. Stir in the spinach and carrots and simmer
another 2 minutes just to wilt the spinach. Season with salt and
pepper, and stir in the lemon juice. Serve hot.
Serves 6.
Source: The New York Cookbook, Molly O'Neill, 1993
Servings: 6 servings
Al's Seafood Bisque - From Al's Soup Kitchen~ Nyc Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Historians have traced the existance of recipes far back into ancient history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later, there are two books published in the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is popular today, but rather recipes for the types of food prepared for the rich and powerful of that time. By the time we get to the 1900s, recipe books are starting to become popular as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Al's Seafood Bisque From Al's Soup Kitchen~ Nyc recipe.
