"An easy and tasty way to incorporate canned seafood into a superior bisque." — Pam Rosterman
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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.
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
so simple and so gooood!!! no leftovers - took a total of 30 minutes to make. i didn't use mushrooms, we don't like them in our house. i switched out the seafood too...i used lobster that i had in my freezer and a few shrimp. sweet, rich and creamy.
* 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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