Provencal Seafood Bisque

Name: Provencal Seafood Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 slices bacon, roughly chopped (can substitute extra virgin olive oil or butter, 3 Tbsp); 1 medium white or yellow onion, chopped; 1 large celery stalk, chopped; 1 large carrot, chopped; 2 garlic cloves, chopped; 2 plum tomatoes, chopped; 454 grams white fish fillets, roughly chopped; 1 teaspoon orange zest; 1 pinch A of cayenne; 1 large pinch A of saffron; 946 milliliters shellfish stock, OR 16 ounces of clam juice plus 16 ounces of fish stock or water; 59 milliliters heavy cream; 1 serving Salt to taste

If you have roughly 45 minutes to spend in the kitchen, Provencal Seafood Bisque might be an outstanding gluten free recipe to try. This recipe serves 4. One serving contains 268 calories, 26g of protein, and 14g of fat. A mixture of bacon, orange zest, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. Users who liked this recipe also liked Provencal Seafood Pie, Provencal Seafood Stew #SundaySupper, and Seafood Bisque.

Instructions

Cook the bacon: Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy.

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Bacon

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Pot

Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.

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Bacon

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Slotted Spoon

Paper Towels

Pot

Cook the onions, celery, carrot: Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown.

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Carrot

Celery

Onion

Sprinkle some salt over everything as it cooks.

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Salt

Add the fish, tomatoes and the garlic and cook for another 2-3 minutes, stirring often.

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Tomato

Garlic

Fish

Add the orange zest, cayenne and saffron, then add the shellfish stock or whatever stock you are using. In a pinch you could even use chicken or vegetable stock, but the flavor of the soup will be different. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.

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Stock

Orange Zest

Shellfish

Ground Cayenne Pepper

Whole Chicken

Saffron

Soup

Purée the soup: Get another pot ready. Fill a blender a third of the way with the soup and blend it on high (starting on low then increasing to high) for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup.

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Soup

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Blender

Pot

Pour the puréed soup into the clean pot.

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Soup

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Pot

Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break.

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Cream

Salt

Soup

Serve garnished with bacon bits or dill fronds, and alongside some crusty bread. A dry rose or light red wine would go well with this; I’d suggest a Beaujolais or a Pinot Noir.

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Crusty Bread