Curried Seafood Bisque Recipe

Name: Curried Seafood Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; cooking apples; granny smith; 3 cups onions chopped, 3 med.; 2 cups red bell pepper chopped, 2 med.; 1 1/4 cups carrots chopped, 2 med.; 3/4 cup chopped celery 1 lg. stalk; 3 1/2 cups defatted chicken stock homemade or reduced sodium<; 3 cups diced potatoes peeled, 2 lg.; 1/4 cup golden raisins; 3 tablespoons curry powder; 3/4 teaspoon ground cardamom; 1/2 teaspoon ground allspice; 1/2 teaspoon dried thyme; 3 1/2 cups beef stock defatted, homemade or canned; 1 1/4 cups nonfat milk powder instant; 1 cup tomato sauce; 3 cups skim milk; 1 1/2 liters shrimp peeled, deveined; 1 pound sea scallops or bay, cut into bite-size pieces; 1 1/2 teaspoons salt; 3/4 cup mango chutney such as Major Grey's, for garnish, optional; 4 tablespoons chopped fresh cilantro for garnish, optional

Servings: persons

2 teaspoons canola oil
cooking apples
granny smith
3 cups onions chopped, 3 med.
2 cups red bell pepper chopped, 2 med.
1 1/4 cups carrots chopped, 2 med.
3/4 cup chopped celery 1 lg. stalk
3 1/2 cups defatted chicken stock homemade or reduced sodium<
3 cups diced potatoes peeled, 2 lg.
1/4 cup golden raisins
3 tablespoons curry powder
3/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
3 1/2 cups beef stock defatted, homemade or canned
1 1/4 cups nonfat milk powder instant
1 cup tomato sauce
3 cups skim milk
1 1/2 liters shrimp peeled, deveined
1 pound sea scallops or bay, cut into bite-size pieces
1 1/2 teaspoons salt
3/4 cup mango chutney such as Major Grey's, for garnish, optional
4 tablespoons chopped fresh cilantro for garnish, optional

1
In a 6 quart pot over medium-high heat, heat oil. Add apples, onions, red peppers, carrots and celery. Saute for 7-10 minutes, or until vegetables are soft.
2
Stir in chicken stock, potatoes, raisins, curry, cardamom, allspice and thyme; bring to a boil. Reduce heat to low, cover and simmer, stirring frequently, for 12-15 minutes, or until the potatoes are tender. Puree the mixture in batches, in a blender or food processor, until smooth. Add a little beef stock if mixture is too thick. Rinse out the pot and return the puree to it.
3
Combine 1/2 cup beef stock, milk powder and tomato sauce in a blender or food processor. Puree until smooth. Stir the tomato mixture into the pot, along with the remaining beef stock and milk. (The soup may be made ahead to this point and refrigerated for up to 24 hours. Reheat over medium heat for about 10 minutes. Do not boil.)
4
Add shrimp and scallops and heat over medium-high heat, stirring frequently, for 3-5 minutes, or until the seafood is opaque. (Do not boil.) Add salt to taste. Just before serving, garnish with chutney and cilantro, or set out a small bowl of each and allow guests to garnish their own. Makes about 20 cups.

1191

kcal

Calories

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 teaspoons canola oil, cooking apples, granny smith, 3 cups onions chopped, 3 med., and more.

Yes, Curried Seafood Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Seafood Bisque

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