Oyster Bisque Recipe
Servings: 8
Ingredients
- 6 Tbsp. Butter
- 1/2 c. Diced onion
- 1/4 c. Diced carrot
- 1 quart Shucked oysters, with liquor
- 4 c. Fish stock
- 1Â 1/2 c. White rice
- 1 tsp Salt, plus salt to taste
- 2 c. Heavy cream
- Â Â Black fresh grnd pepper to
- Â Â Few dashes tabasco sauce
Directions
- This is a rich , lovely cream bisque which is delicately flavored with sauteed vegetables and the oyster's own liquor. Not which the bisque is Briefly cooked at the end to preserve the integrity of the oysters. Whipped cream and Cayenne pepper for garnish* my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.( variation) In a cast iron skillet heat the butter and saute/fry the onion, celery and carrot 5 to ten min. Drain oysters, reserving the liquor, chop 3 or possibly 4 oysters and set the remaining oysters aside . Add in the minced oysters to the skillet and cook 3 to 4 min. In a pot, bring the stock to a boil. Add in the rice one tsp of salt and the contents of the skillet. Reduce the heat and simmer 40 min.
- Press the soup through a fine sieve. Return to the pot and place over the heat. Add in the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or possibly variation. Add in the reserved oysters and heat briefly till the edges of the oysters begin to curl. Serve bisque in bowls. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper. Annapolitans are known to add in a taste of dry sherry to this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 401 | |
| Calories from Fat 199 | 50% |
| Total Fat 22.55g | 28% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 967mg | 40% |
| Potassium 341mg | 10% |
| Total Carbs 36.79g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.74g | 0% |
| Protein 11.93g | 19% |
