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~ Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Experts have found proof that recipes existed far back into the far past, in fact as far as the Egyptians, and possibly even further. In practice though, mostly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals were divided into appetizers, main course and afters, a very modern way of dining. Additionally, he recounts how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including some familiar names such as bay, rue and dill. Closer to modern times, we find two books from the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that we all know today, but instead recipes for the types of food served to the upper classes of the time. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new tastes created an increase in manuscripts on cooking, the majority of which are now in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Al's Seafood Bisque From Al's Soup Kitchen~ recipe.
