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Seafood Bisque
  • 4 cups Seafood Stock - can use a packaged one or make your own.
  • 1½ pounds seafood of your choice. (Shrimp, crawfish, lobster or crab, or a mix of those as you like) NOTE: you will use ½ pound in the bisque base and 1 pound in nice chunks for the bowl=
  • 2 tbsp extra virgin olive oil (or avocado oil)
  • 1 tbsp butter
  • 2 leeks, cleaned well, sliced and then chopped - white part only
  • 2 scallions minced (whites/light greens only - reserve some greens for garnish, if desired)
  • 3 cloves of garlic crushed and chopped
  • ½ tsp cayenne
  • 1 tsp dried ground thyme or thyme leaves
  • 1 tsp dried tarragon leaves
  • ½ cup cognac
  • 1 stick butter
  • ½ cup whey protein isolate
  • 1 cup heavy cream, room temperature
  • 1 cup full fat coconut milk
  • 3 tbsp tomato paste
  • Salt and pepper, to taste
  1. Heat oil in a heavy bottomed pot or Dutch oven and sauté the leeks and scallions for approximately 5 minutes or until softened but not browned on medium-low heat.
  2. Add the garlic and cook for another minute.
  3. Add the cayenne, thyme and tarragon - and the ½ pound of whichever seafood you’re using in the base and cook, stirring constantly, until the seafood is opaque, about 3 minutes.
  4. Add the cognac and cook for about 2 minutes.
  5. Puree the mixture to desired consistency
  6. Melt the butter in the same soup pot you’re using and add the whey protein isolate, sprinkling it over the surface of the melted butter and whisking over medium heat for about a minute. Do not let it burn, but cook and whisk until it’s thickening and bubbly.
  7. Add the room temperature cream - very slowly (or it will separate!), continuing to whisk until all incorporated and continue until it is nicely thickened. Stir or whisk constantly.
  8. Stir in the pureed mix, the stock, and tomato paste and heat over medium heat until hot, but do not boil.
  9. Now is the time to season to taste with the salt and pepper.
  10. subheading: Serving:
  11. Cut the raw seafood into nice sized, but bite sized, pieces, season lightly with a little salt and pepper and sauté in butter until opaque in a separate skillet. do not overcook them. This will only take a couple minutes in a hot skillet with melted butter.
  12. Arrange the cooked seafood in your bowl and gently ladle the bisque over it.
  13. Garnish with a sliced green from the scallion, thyme sprig, a slice from the shrimp or a lump of crab or a slice of the lobster.

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