Beaufort Bisque Recipe
(SERVES 4 TO 6)

Ingredients:

Method:

1. Place scallops and shrimp in large sauté pan. Add lemon juice and pour in enough water to cover. Place sheet of waxed paper over seafood and bring to boil.

2. As soon as water starts to boil, remove sauté pan from heat. Let seafood stand in hot liquid for 1 minutes.

3. Using slotted spoon, remove seafood from liquid and set aside. Reserve cooking liquid.

4. Heat butter in saucepan over medium heat. Add onion and celery; cook 4 minutes over low heat.

5. Sprinkle in flour, mix and cook 1 minute.

6. Using whisk, incorporate fish or chicken stock and reserved cooking liquid. Season with salt, pepper and fennel. Cook 8 minutes over low heat.

7. Incorporate hot milk and simmer 3 minutes.

8. Add seafood and simmer 2 minutes over low heat.

9. Add sherry and simmer another 2 minutes.

10. Sprinkle with parsley and paprika. Serve.

1 SERVING:     185 CALORIES     9g CARBOHYDRATE     17g PROTEIN     9g FAT     0g FIBER

 

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