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–+ servings

Seafood Bisque with a Dash of Sherry

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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Servings

4 Servings

Ingredients

  • 2 carrots peeled and diced
  • 2 large Spanish onions peeled and diced
  • 1 bunch celery chopped
  • 2 fennel bulbs chopped
  • 1 pound ripened tomatoes
  • 3 ounces olive oil
  • 1/4 ounces peppercorns
  • 5 bay leaves
  • 1/4 ounce thyme dried
  • 2 pounds fresh fish bones whitefish preferably
  • 1 cup tomato paste
  • 1 cup melted butter
  • 1 cup flour
  • 1 1/2 cup cream
  • 1/4 cup sherry
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Toss carrots, onions, celery, fennel, and tomatoes with olive oil. Spread on a baking sheet and roast until browned. Remove from oven and toss vegetable mixture with peppercorns, bay leaves, thyme, fish bones, and tomato paste and continue to roast until brown once more.
  • Remove all ingredients from oven and place in a stockpot. Add a gallon of water and bring to a simmer. Let simmer 3 to 4 hours until stock is reduced by half. Strain, reserving the broth and discarding the solids.
  • In a separate pot, combine flour and butter. Cook over low heat for 4 minutes. Slow whisk in hot stock and simmer for 2 to 3 minutes. Add the cream and sherry. Season to taste with salt and pepper. Serve hot.
  • Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.
  • As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.
  • Recipe by Chef Jason Cappetta of Ottimo in Lakewood, NJ.
  • As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.