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Spicy Seafood Bisque

INGREDIENTS

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons butter

4 cups chicken broth

3 cups tomato juice

1 (14.5 ounce) can diced tomatoes, undrained

1 tablespoon Worcestershire sauce

1 teaspoon seafood seasoning

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon hot pepper sauce

1/4 teaspoon cayenne pepper

1 bay leaf

1/2 cup uncooked small shell pasta or elbow macaroni

1 pound uncooked medium shrimp, peeled and deveined

1 (6 ounce) can crabmeat - drained, flaked and cartilage removed

DIRECTIONS

In a large saucepan, saute the onion and celery in butter until tender. Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink.

I have a lobster bisque: 2 lobster tails cleaned and cubed, 3 heavy cream, 1 stick butter, 6 tbsp lobster base, 1/2 large onion, 3 tbsp crushed red peppers, 2 oz sherry. In a pot add butter onions and lobster meat cook til onions are tender add lobster base and stir in add all the cream cook til boiling then simmer (make yourself thickening agent water flour mix should look like pancake batter around 1/2 cup to 1 cup) add all that in let cook for 10 min if needs to be more thick add more. Once thickness is where you want it add your crushed red peppers and sherry stir in and serve with parsely on top. Good luck hope you like

i have a few, what kind of of seafood are you thinking of using? - ok, here's my best two.............

Shrimp Bisque

1 1/2 pounds shrimp, shelled and deveined, shells reserved

Extra-virgin olive oil

1 stick (8 tablespoons) unsalted butter

2 1eeks, trimmed, halved lengthwise, and rinsed well

3 stalks celery, cut into big chunks

2 carrots, cut into big chunks

3 sprigs fresh thyme

1 bay leaf

2 strips orange zest

2 tablespoons tomato paste

1/4 cup brandy

3 tablespoons all-purpose flour

4 cups heavy cream

Kosher salt and freshly ground black pepper

Finely grated orange zest, for garnish

Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

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Dungeness Crab Bisque

4 Dungeness crabs

3 tablespoons olive oil

1 carrot, chopped

2 stalks celery, chopped

3 tomatoes, chopped

5 cloves garlic, chopped

5 shallots, chopped

3 sprigs fresh tarragon leaves, chopped

3 tablespoons Cognac

2 cups dry white wine

2 tablespoons tomato paste

10 cups fish stock or water

Salt

Freshly ground pepper

Cayenne pepper

Pinch dried thyme

1 bay leaf

2 cups heavy cream

1 lemon, juiced

1 tablespoon minced chives or parsley leaves

Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.

In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.

Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.