Recipe by Pam Rosterman
"An easy and tasty way to incorporate canned seafood into a superior bisque."
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1 (12 ounce) can
dry white wine
roasted red pepper, chopped
hot pepper sauce (such as Tabasco®)
2 (8 ounce) cans
oysters, drained and rinsed
2 (6.5 ounce) cans
chopped clams with juice
chopped portobello mushrooms
green onions, minced
Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood, mushrooms, onions, and celery, I transferred it to the crock pot, and set it to warm. That's just hot enough to make it hot, without bringing it to a boil. Delicious Pam Rosterman. Thank you!
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said, I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious.
This was alright for me, a little bland. Not bad, but with seafood being so expensive I probably won't make again.
Simple, quick and tasty.
I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty, and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything, and I was super impressed with the seafood itself. Overall, a very good soup.
Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushrooms and onions first and loved the texture and flavor. Will definitely make this again.
It did not say how many it served. but only that it was 6 cups. For the two of us,I made the whole thing. It's wonderful but I have left overs and will enjoy them later. I had asparagus on the side.
I grew up on seafood in Florida and have lived in Colorado now for
54 years. Buffalo is good but this is great.
In the butter,I did saute 1/2 red and 1/2 green pepper, mushroon, and
onion. Also used small can of evaporated milk instead of half & half, and used Basil instead of bay leaf. Betsy Gielissen
* Percent Daily Values are based on a 2,000 calorie diet.
A Simple Seafood Bisque
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 150
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