We first had this meal in Florida at Carl’s house. He is a great chef! He had caught fresh red snapper in the Intracoastal Waterway and used some of it to make this seafood bisque. I unfortunately do not have fresh red snapper so I get tilapia from Publix and make this imitation of Carl’s dish. Served over rice with a big side salad this makes a delicious dinner. The recipe can be scaled according to the number of diners. I use one small piece of tilapia per person and if I am making this for more than four people I add another can of the soup. BTW, Tom always wants me to make enough so there are leftovers. He uses them for breakfast served over a toasted English muffin or over grits 🙂
ingredients for four servings:
- one onion, diced
- package of sliced mushrooms
- one can Campbell’s Cream of Shrimp soup
- one small package of tailless shelled shrimp
- 4 small fillets or three large fillets of tilapia (or other white fish of choice) cut into large chunks
- sour cream
- grated mozzarella cheese
- salt and pepper to taste
- saute the onion in a small amount of olive oil until tender
- add mushrooms, soup and shrimp
- stir over medium heat until everything is evenly distributed
- add the fish chunks and gently cover with the sauce
- cover pan and let simmer until the fish is done, about 10-15 minutes
- add a big dollop of sour cream and a large handful of the grated cheese, stir gently to combine
- let simmer covered for another 5-15 minutes
- add salt and pepper to taste
Serve over rice with a big salad and sliced warm French bread.
2 thoughts on “Carl’s Seafood Bisque”
Congratulations to Laura on her first blog post!
Have all ingredients and will have the bisque tomorrow when Katie’s “friend boy” is here. I loved it for Tom’s birthday!