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Elegant Seafood Bisque

seafood bisque


8 US
  • 12cup finely minced shallot
  • 12lb butter
  • 12cup flour
  • 1quart water
  • 1tablespoon chicken base
  • 1(14 ounce) can baby clams, with juice
  • 12lb uncooked shrimp, cleaned, shelled, deveined
  • 13lb cod, boneless, leave in one piece
  • 13lb salmon, skinless, boneless, leave in one piece
  • 23lb cooked crabmeat, chopped
  • 1cup heavy cream
  • 1cup half-and-half
  • 12cup dry sherry
  • salt and pepper


  1. Sauté minced shallots in butter until soft.
  2. Add the flour and stir with whisk for 5 minutes on low heat, set aside.
  3. Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
  4. Return to boil, lower heat and simmer for 5 minutes.
  5. Strain the stock, reserving the seafood.
  6. Stir the shallot mixture into the stock.
  7. Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
  8. Chunk the salmon and cod and add all of the seafood back into the soup pot.
  9. Add the sherry and heat through, no more than 3 minutes.

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