Delicious recipe with some modifications. Like many other posters, I halved the amount of wine called for (used a Chardonnay), added paprika and garlic, and used a mix of white and black pepper. Cut the salt by 1/4 too. As several others mentioned this does NOT make a lot of bisque--if you held the recipe as written you'd have about 3 cups of very thick, chowder-like bisque that MIGHT make 3 decent-sized bowls. So I doubled everything except the seafood meat (incorporating the modifications above), and it was marvelous!
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Delicious recipe with some modifications. Like many other posters, I halved the amount of wine...