Karl’s Fish Soup
Karl’s Fish Soup
½ large onion
½ lb. bacon
1 cup carrots diced or sliced
2 10 oz. Cans clams
15 oz diced and peeled tomatoes
1 tbsp chicken base
1 lb. fresh scallops
½ lb cod or white fish – cut in pieces
1.2 pound shrimp
2 cups half and half
2 tbsp. Butter
2 cups milk
Combine bacon, onion, and carrots in large saucepan. Cover with water, add chicken base. Add two cans of clams with juice. Bring to a boil, then reduce heat and simmer for ½ hour. Add tomatoes. Continue to simmer for another ½ hour. Add shrimp, scallops, and whitefish. Continue to simmer for another ½ hour. Put half and half and butter in microwave for 2 ½ minutes. Add to pot. Add 2 cups of milk. Heat through. Add salt & pepper to taste. Enjoy
Lobster Bisque
New Lobster Bisque Recipe’
1 1/4 c. diced carrots
1 sm. onion
1/2 lb. uncooked lobster meat
1 c. butter
2 tbsp. dry sherry
1/2 c. dry white wine
3/4 c. chicken broth
1 tbsp. tomato paste
1 bay leaf
2 tbsp. minced parsley
Pinch of thyme
8 tbsp. flour
4 c. scalded milk
4 tbsp. heavy cream
Mince the carrots and onion in a food processor. Mince the lobster meat.
Melt half the butter in a large pot and saute the carrots and onions for 5 minutes. Add the lobster meat. Heat and ignite the sherry and pour it over the mixture. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 20 minutes.
Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.
Pour this into the lobster pot and simmer very gently for
15 minutes. Add the cream and correct the seasoning.