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Receta The Soup Nazi's Seafood Bisque
by Global Cookbook

The Soup Nazi's Seafood Bisque
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  Raciónes: 6

Ingredientes

  • 2 c. dry white wine
  • 1 x bay leaf
  • 1 x onion roughly minced
  • 1 x garlic clove
  • 2 x celery ribs
  • 1 x lobster - (1 1/2 to 2 lbs)
  • 12 x unpeeled medium-size shrimps
  • 24 x mussels well scrubbed
  • 12 x sea scallops
  • 4 c. heavy cream
  • 1 c. lowfat milk
  • 1 tsp dry thyme
  • 1 Tbsp. chopped fresh parsley
  • 1/4 tsp dry rosemary
  • 1 c. minced well-rinsed fresh spinach
  • 1/2 c. grated carrot
  •     Salt to taste
  •     Freshly-grnd black peppe to taste
  • 1/2 tsp fresh lemon juice

Direcciones

  1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Bring to boil. Add in the lobster, cover the pot and steam for 10 min. Remove the lobster, set aside and cold.
  2. Add in the shrimps to the boiling broth, cover the pot and steam for 5 min. Remove the shrimps with tongs, set aside and cold.
  3. Add in the mussels, cover the pot and steam till they open, about 5 min. Remove the mussels with the tongs, extract the meat and throw away the shells.
  4. Add in 2 c. of water to the liquid in the pot, bring to a boil and add in the scallops. Cover the pot, and steam for 3 min. Remove the scallops with the tongs.
  5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pcs, cover and set aside.
  6. Return the lobster and shrimp shells to the broth and add in 2 more c. of water. Bring to a boil, then reduce heat to simmer for 30 min. Strain the broth and return it to the pot. Throw away shells.
  7. Bring the broth to a simmer over low heat. Add in the cream, lowfat milk and herbs and simmer till mix thickens slightly, about 5 min. Add in the seafood and simmer for 2 min. Stir in the spinach and carrots and simmer another 2 min to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve warm.
  8. This recipe yields 6 servings.