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
Academics have tracked the existence of recipes back into the far past, in fact as far into history as early Egypt, and maybe further still. Interesting though that is, these, ancient records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian 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 anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans made use of a good variety of aromatic flavours, including some familiar names for example basil, fennel and parsley. Closer to modern times, we have a couple of interesting recipe books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is served today, but rather recipes for the types of meals prepared for the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes was responsible for a surge in manuscripts on food, the majority of which are now in private collections. During the next few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this cooks and their recipes were at a premium. However, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the twentieth century, cooking publications are in high demand, mostly as a result of higher levels of literacy, people having more free time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Al's Seafood Bisque From Al's Soup Kitchen~ recipe.
