Seafood Bisque Recipe

Name: Seafood Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped onion; 1/2 c. chopped celery; 1/4 c. butter; 1/2 c. flour; 4 c. water; 2 crumbled chicken bouillon cubes; 1 Tbsp. ketchup; 1 bay leaf; 1/2 tsp. seasoned salt; 3/4 c. crabmeat and juice; 2/3 c. diced white fish; 1 1/2 c. nonfat dry milk; parsley

Servings: persons

1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1/2 c. flour
4 c. water
2 crumbled chicken bouillon cubes
1 Tbsp. ketchup
1 bay leaf
1/2 tsp. seasoned salt
3/4 c. crabmeat and juice
2/3 c. diced white fish
1 1/2 c. nonfat dry milk
parsley

1
Saute onion and celery in butter in large saucepan until vegetables are tender.
2
Stir in flour.
3
Gradually add 2 1/2 cups water.
4
Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally.
5
Add crabmeat and juice and white fish.
6
Stir to break up crabmeat.
7
Boil gently for 5 minutes.
8
Remove from heat. Discard bay leaf.
9
Dissolve dry nonfat milk in remaining 1 1/2 cups water.
10
Stir into soup.
11
Reheat to serving temperature. Garnish with parsley sprigs.

375

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1/2 c. chopped onion, 1/2 c. chopped celery, 1/4 c. butter, 1/2 c. flour, and more.

Yes, 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.

Seafood Bisque

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