Golden Seafood Bisque
Chef Cecilio Yield: 8 servings
American Metric
3 Tbsp 40 g
2 ea 2 ea
1 ea 1 ea
1 ea 1 ea
1 ea 1 ea
½ ea ½ ea
¼ cup 65 g
1ea 1 ea
2 ea 2 ea
1 ¼ cup 250 g
1 cup 240 g
1 cup 250 g
½ cup + 1 Tbsp 240 g
1.5 qts 2.8 kg
2 cups 480 g
Ingredients
Olive Oil
Garlic Cloves, Sliced
Yellow Onion, Peeled, Medium Dice
Carrot, Peeled, Medium Dice
Celery, Medium Dice
Fennel, Core Removed
Tomato Paste
Roma Tomato, Quartered
Basil Leaves
Brandy
Vermouth
Port Wine
More Than Gourmet Glace de Fruits de Mer (889226)
Water
Heavy Cream
Add olive oil to a pain over medium-low heat, caramelize garlic cloves slightly. Add vegetables to the pan, continuing to sauté until lightly caramelized, about 10-12 minutes. Stir in the tomato paste to coat all the vegetables, cook until rusty in color, about 3-4 minutes. Deglaze with 1 cup of brandy and reduce mixture by half. Add in vermouth and reduce mixture by half. Add port wine and reduce mixture by half. Add in the Glace de Fruits de Mer, tomato, water, and basil leaves. Bring mixture to a simmer on medium-low heat and continue simmering for 45 minutes.
Strain through a fine mesh strainer, chinois, or cheesecloth. Return strained stock to the pot and reduce over high heat by 1/3. Lower heat and whisk in heavy cream.
Assembly
This Golden Seafood Bisque is now ready for use: add in cooked seafood, such as seared scallops, shrimp, and steamed mussels. Garnish as desired with fresh herbs and serve hot.