1 - 10 of 19 for fish bisque
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Cook onion in ... until thick. Add fish and/or seafood. Cover ... is done. Blend in the tomato paste and then add the cream. Cook until heated. Serves 6.
De-head and peel ... bare simmer, add fish in this order: ... for 1 minute. Then add mussels and crab; heat just to warm through. Serves 6-8 as an entree.
Place the water, the white wine and the fish stock into a ... to burn. Remove bisque from heat. Blend ... serving. ** red lobsters recipe, by red lobster cook!
Crawfish bisque is work. Long, ... slowly for 2 hours. Put rest of crawfish tails in gravy. Add heads and simmer for an hour. Cool completely. Freezes well.
In a large ... wine. Add the fish stock and tomato ... stock to make bisque. Add cream ... serving, put some tail meat in a bowl and ladle in the bisque.
Split the lobsters ... minutes. Add the fish stock, tomato paste, ... Adjust seasoning again and add a dash of brandy and Tabasco and serve immediately.
Make a roux with the butter and flour. Add milk and stock. Add the rest of the ingredients and gently bring to the boil. Simmer for 10 minutes. Serve ...
Saute the vegetables ... reduce. Add the fish stock and rice ... pot over high heat and add cream and pinch of cayenne pepper. Adjust seasoning and serve.
Start with butter ... Add chicken or fish stock. Next, add ... deveined. Add crabmeat and shrimp. Add heavy cream. Be careful when reheating - don't boil.
Make this a ... Stir in hot fish stock and bring ... before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.
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