Provencal Seafood Bisque #FishFridayFoodies

This delicious smooth, velvety soup is ready in minutes and the perfect start to your Holiday meal.

The Fish Friday Foodies are sharing Seafood Soup/Stews Around the World..........

Cam of Culinary Adventures with Camilla is hosting our group this month and asked us to travel the world with her saying;

"Weather is getting colder, let's inspire each other with soups and stews from around the world. Think Provençal Bouillabaisse, African Caldo de Peixe, Brazilian Moqueca, and more!"

I love getting to know other cultures through food so I was thrilled with this challenge.  If you enjoy cooking and blogging and would like to join our group we would love to have you.  We post a new soup or stew recipe on the 3rd Friday of each month based on a theme chosen by one of our members.  Just comment below or email me at wendyklik1517@gmail.com with your blog url and I will be happy to add you to our group.

Let's see where everyone traveled to today.......

• A Quick Tom Yum Goong by Sneha's Recipe
• Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla
• Broget Fish Soup (Broget Fiskesuppe) by Sid's Sea Palm Cooking
• Caldo de Camaron (Mexican Shrimp Soup) by Palatable Pastime
• Cullen Skink by Caroline's Cooking
• Moqueca (Brazilian Fish Stew) by Making Miracles
• Portuguese Fish Stew (Caldeirada de Peixe) by Karen's Kitchen Stories
• Provencal Seafood Bisque by A Day in the Life on the Farm
• Shrimp and Poached Egg Stew by Food Lust People Love

I did head over to Provence but not for Bouillabausse but rather for this silky, creamy bisque that contains fish and shrimp flavored with clam juice.

This soup doesn't take much time or effort.  You can use a food processor for chopping your aromatics because uniformity doesn't matter as you are going to puree the soup before adding the cream and serving.

This soup is lovely to serve as a first course when entertaining guests.  It can be made ahead of time and then rewarmed and adding the cream when ready to serve.  Not entertaining, all the better, pour yourself a nice large bowl, cut some crusty, fresh bread, pour a nice glass of Rose and dig in.  You are going to feel like you have just been transported to France.

#fish, #shrimp, #soup, #bisque, #creamy,

Soup, Starters, First Courses, Seafood

French

Yield: 4 servings

Author: Wendy Klik

Provencal Seafood Bisque

This delicious smooth, velvety soup is ready in minutes and the perfect start to your Holiday meal.

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

• 1 T. olive oil
• 1/2 small, sweet onion, chopped
• 1 small stalk celery, chopped
• 1 med. carrot, chopped
• 1 clove garlic, minced
• 1 plum tomato, diced
• 6 oz. cod fillet, chopped
• 8 lg. shrimp, peeled, head, tail and vein removed
• 1 t. orange zest
• pinch of cayenne pepper
• pinch of saffron
• 1 (8 oz) bottle clam juice
• 1 c. water
• salt and pepper, to taste
• 2 T. heavy cream + more for garnish, if desired

instructions:

How to cook Provencal Seafood Bisque

1. Heat olive oil in a soup pot over med high heat.  Add the onion, celery, carrot and garlic.  Season with salt and pepper and let cook until fragrant and onions are translucent, 3-4 minutes.
2. Add the tomatoes, fish and shrimp and cook for a minute or two, stirring.  Add the orange zest, cayenne and saffron along with the clam juice and water.  Bring to a gentle simmer and cook for about 20 minutes until the vegetables are tender and the fish and shrimp cooked.
3. Pour into a heavy duty blender and puree until completely smooth.  Wipe out the soup pot and return the pureed soup to it.  When ready to serve, reheat gently.  Off heat stir in the cream and divide into bowls.  Drizzle with additional cream for garnish, if desired.

NOTES:

Adapted from a recipe found at SimplyRecipes.com

Calories
135.93

Fat (grams)
6.73

Sat. Fat (grams)
2.33

Carbs (grams)
5.87

Fiber (grams)
1.15

Net carbs
4.72

Sugar (grams)
3.33

Protein (grams)
12.98

Sodium (milligrams)
271.32

Cholesterol (grams)
53.59

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