Seafood Bisque
Seafood Bisque is an impressive dinner. Made with 1/2 c. chopped onion, 1/2 c. chopped celery, 1/4 c. butter, 1/2 c. flour and 4 c. water, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Saute onion and celery in butter in large saucepan until vegetables are tender.
Stir in flour.
Gradually add 2 1/2 cups water.
Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally.
Add crabmeat and juice and white fish.
Stir to break up crabmeat.
Boil gently for 5 minutes.
Remove from heat. Discard bay leaf.
Dissolve dry nonfat milk in remaining 1 1/2 cups water.
Stir into soup.
Reheat to serving temperature. Garnish with parsley sprigs.
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