Soups
Denise's Seafood Bisque
Sunce Winery
1839 Olivet Road
Santa Rosa, CA 95401
suncewinery.com
- RECIPE YEAR: 2019
- RECIPE BY: Denise Stewart
- YIELD: Serves 12
- PAIRS WELL WITH: Sunce Winery Zora's Estate Pinot Noir
A good roux is an art, and it loves a good Pinot to pair with it. Whatever fish or shellfish is fresh and plentiful, make it the dominant feature of your bisque. If bread bowls aren’t in the picture, just make sure to get some fresh sourdough and serve with generous dollops of unsalted butter. This dish complements a hedonistic mood—one that involves eating and drinking yourself into a frenzy.
Ingredients:
- 2 1/2 cups water
- 2 1/2 tablespoons Better Than Bouillon Lobster Base
- 9 tablespoons unsalted butter
- 1 cup diced white onions
- 1/4 cup finely minced shallots
- 1/2 cup minced carrots
- 1/2 cup quartered cauliflower
- 4 to 5 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 tomato, chopped
- 2 bay leaves
- 1 cup heavy cream
- 1/2 cup Sunce Pinot Noir
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar (optional)
- 1/2 teaspoon cayenne pepper
- 1/2 pinch salt (optional)
- 1/2 pound crabmeat
- 1 can (14 ounces) baby clams with juices
- 1/2 pound shrimp, peeled and deveined
- 1/3 pound scallops (fresh or frozen)
- 1/3 pound boneless cod, in 1 piece
- 1/3 pound boneless, skinless salmon, in 1 piece
- Hollowed-out small sourdough rounds
- 1 pinch minced fresh chives (optional)
- Steamed crab legs or scallops for garnish (optional)
- French bread and butter for serving (optional)
Directions:
In a small saucepan over high heat, bring the water to a boil. Add the lobster base and stir until dissolved. Let cool. In a large sauté pan over medium heat, melt 4 tablespoons of the butter. Add the onions, shallots, carrots and cauliflower and cook, stirring occasionally, until soft. Remove from the heat. In a 4-quart saucepan over medium heat, melt the remaining 5 tablespoons butter. Add the flour and cook, whisking constantly, until the roux becomes light brown, about 5 minutes. Be careful not to let it burn. Slowly add the cooled lobster base, whisking constantly to prevent lumps from forming, then whisk in the tomato paste. Add the onion mixture, tomato and bay leaves. Cover and simmer for 30 minutes. Add the cream, wine, lemon juice, Worcestershire, vinegar, cayenne, salt, crabmeat, clams with some juices, shrimp, scallops, cod and salmon and simmer for 5 to 10 minutes. Ladle the bisque into individual bread bowls and garnish with chives and/or 2 crisscrossed steamed crab legs. Alternatively, ladle the bisque into soup bowls and serve with French bread and butter.
