Golden Seafood Bisque Chef Cecilio
Yield: 8 servings
American 3 Tbsp 2 ea 1 ea 1 ea 1 ea ½ ea ¼ cup 1ea 2 ea 1 ¼ cup 1 cup 1 cup ½ cup + 1 Tbsp
Metric 40 g 2 ea 1 ea 1 ea 1 ea ½ ea 65 g 1 ea 2 ea 250 g 240 g 250 g 240 g
1.5 qts 2 cups
2.8 kg 480 g
Ingredients Olive Oil Garlic Cloves, Sliced Yellow Onion, Peeled, Medium Dice Carrot, Peeled, Medium Dice Celery, Medium Dice Fennel, Core Removed Tomato Paste Roma Tomato, Quartered Basil Leaves Brandy Vermouth Port Wine More Than Gourmet Glace de Fruits de Mer (889226) Water Heavy Cream
Add olive oil to a pain over medium-low heat, caramelize garlic cloves slightly. Add vegetables to the pan, continuing to sauté until lightly caramelized, about 10-12 minutes. Stir in the tomato paste to coat all the vegetables, cook until rusty in color, about 3-4 minutes. Deglaze with 1 cup of brandy and reduce mixture by half. Add in vermouth and reduce mixture by half. Add port wine and reduce mixture by half. Add in the Glace de Fruits de Mer, tomato, water, and basil leaves. Bring mixture to a simmer on medium-low heat and continue simmering for 45 minutes. Strain through a fine mesh strainer, chinois, or cheesecloth. Return strained stock to the pot and reduce over high heat by 1/3. Lower heat and whisk in heavy cream. Assembly This Golden Seafood Bisque is now ready for use: add in cooked seafood, such as seared scallops, shrimp, and steamed mussels. Garnish as desired with fresh herbs and serve hot.