Curried Seafood Bisque
An exotic mix of spices, herbs, vegetables, apples and chunks of shrimp and scallops.
Total Steps
4
Ingredients
22
Tools Needed
3
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 4 tablespoons chopped fresh cilantro(optional)
- 3/4 cup mango chutney, such as Major Grey's(optional)
- 1 1/2 teaspoons salt
- 1 pound bay or sea scallops, cut into bite-size pieces coarsely chopped
- 1.5 l. shrimp, peeled, deveined
- 3 cups skim milk
- 1/3 cup tomato sauce
- 1 1/4 cups instant nonfat milk powder
- 1/2 teaspoon dried thyme
- 3 1/2 cups defatted beef stock, homemade or canned
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground cardamom
- 3 tablespoons curry powder
- 1/4 cup golden raisins
- 3 cups peeled, diced potatoes (2 lg.)
- 3 1/2 cups defatted chicken stock, homemade or reduced sodium canned
- 3/4 cup chopped celery (1 lg. stalk)
- 1 1/4 cups chopped carrots (2 med.)
- 2 cups chopped red bell pepper (2 med.)
- 3 cups chopped onions (3 med.)
- 5 cups peeled, cored, chopped tart cooking apples, such as Granny Smith (5 med.)
- 2 teaspoons canola or other vegetable oil
Instructions
Step 1
In a 6 quart pot over medium-high heat, heat oil. Add apples, onions, red peppers, carrots and celery. Saute for 7-10 minutes, or until vegetables are soft.
Step 2
Stir in chicken stock, potatoes, raisins, curry, cardamom, allspice and thyme; bring to a boil. Reduce heat to low, cover and simmer, stirring frequently, for 12-15 minutes, or until the potatoes are tender. Puree the mixture in batches, in a blender or food processor, until smooth. Add a little beef stock if mixture is too thick. Rinse out the pot and return the puree to it.
Step 3
Combine 1/2 cup beef stock, milk powder and tomato sauce in a blender or food processor. Puree until smooth. Stir the tomato mixture into the pot, along with the remaining beef stock and milk. (The soup may be made ahead to this point and refrigerated for up to 24 hours. Reheat over medium heat for about 10 minutes. Do not boil.)
Step 4
Add shrimp and scallops and heat over medium-high heat, stirring frequently, for 3-5 minutes, or until the seafood is opaque. (Do not boil.) Add salt to taste. Just before serving, garnish with chutney and cilantro, or set out a small bowl of each and allow guests to garnish their own.