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Seafood Bisque with a Dash of Sherry

 

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Seafood Bisque with a Dash of Sherry
 

 

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Recipe

Seafood Bisque with a Dash of Sherry

My favorite soup of all time is lobster bisque, but now that I am cooking for a kosher clientele, I’ve challenged myself to come up with a kosher version. This uses fish bones instead of lobster and the taste is quite close. The end result is a creamy, sweet, salty, and savory soup with a splash of sherry. Ask your fishmonger for the fish bones; they will usually give them to you for free.

Times

  • Prep Time : 20 min
  • Cook Time : 4 hour
  • Ready Time : 4 hour, 20 min

Servings

4

Ingredients

  • 2 carrots, peeled and diced
  • 2 large Spanish onions, peeled and diced
  • 1 bunch celery, chopped
  • 2 fennel bulbs, chopped
  • 1 pound ripened tomatoes
  • 3 ounces olive oil
  • 1/4 ounces peppercorns
  • 5 bay leaves
  • 1/4 ounce thyme, dried
  • 2 pounds fresh fish bones (whitefish preferably)
  • 1 cup tomato paste
  • 1 cup melted butter
  • 1 cup flour
  • 1 1/2 cup cream
  • 1/4 cup sherry
  • Salt and pepper to taste

Directions

Preheat oven to 400°F. Toss carrots, onions, celery, fennel, and tomatoes with olive oil. Spread on a baking sheet and roast until browned. Remove from oven and toss vegetable mixture with peppercorns, bay leaves, thyme, fish bones, and tomato paste and continue to roast until brown once more.

Remove all ingredients from oven and place in a stockpot. Add a gallon of water and bring to a simmer. Let simmer 3 to 4 hours until stock is reduced by half. Strain, reserving the broth and discarding the solids.

In a separate pot, combine flour and butter. Cook over low heat for 4 minutes. Slow whisk in hot stock and simmer for 2 to 3 minutes. Add the cream and sherry. Season to taste with salt and pepper. Serve hot.

Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.

As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.

 

Recipe by Chef Jason Cappetta of Ottimo in Lakewood, NJ.

As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.

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