Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Seafood Recipes

Easy Recipes

Easy Country Sponge Cake

Easy Country Sponge Cake Recipe
BETTY CLEAVER (CCFK63C) 6 Eggs separated, room temp 1/4 ts Cream of tartar 1 c Sugar 1/4 ts Salt...

read more

Al's Seafood Bisque From Al's Soup Kitchen Nyc Recipe

Al's Seafood Bisque From Al's Soup Kitchen Nyc recipe and other seafood recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Al's Seafood Bisque From Al's Soup Kitchen Nyc recipe  PDF


2 c Dry white wine
1 Bay leaf
1 Onion, roughly chopped
1 cl Garlic
2 Ribs celery
1 Lobster (1 1 1/2 lb)
12 md Shrimp in the shell
24 Mussels, well scrubbed
12 Sea scallops
4 c Heavy whipping cream
1 c Milk
1 ts Dried thyme
1 tb Minced fresh parsley
1/4 ts Dried rosemary
1 c Fresh spinach, chopped
1/2 c Grated carrot
Salt and amp pepper to taste 1/2 ts Fresh lemon juice
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, e tract 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. E tract 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 mi ture 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

Al's Seafood Bisque From Al's Soup Kitchen Nyc recipe and other seafood recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
239 people have voted
Last Reviewed on 2018-10-16



Tuesday, Oct 16 2018 Download & Print Al's Seafood Bisque From Al's Soup Kitchen Nyc recipe  PDF   Seafood recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Apple Cheddar Quiche

New Cooking Recipes

My Light Cheesecake
My Light Cheesecake Recipe


CRUST 1 c Graham crumbs 1/2 ts Cinnamon 2 tb Margarine, melted 1/3 c Brown sugar FILLING 1 1/4 lb Cottage cheese, well drained 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 tb Cointreau TOPPING 1 c Yogurt 2 tb Sugar 1/4 ts Vanilla Preheat oven to 350. CRUST: Mi crumbs, margarine, cinnamon and sugar. Press into bottom of a 10 inch spring form pan. FILLING: In proce...

Cooking Magazines: Easy Cheesecake Recipes » October 2018   Easy Cheesecake recipes RSS   Thumsb up

Dish Of The Day

Cherry Jubilee Salad

Cherry Jubilee Salad Recipe
19 oz Can pineapple chunks 1 1/2 c Pineapple juice 3 pk Cherry jello 1/2 c London cuvee superieur ...
read more

Category: » Salad Recipes

View more dishes

>