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Carl’s Seafood Bisque

Posted on January 2, 2010 By Tom 2 Comments on Carl’s Seafood Bisque
Recipes

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

cooking instructions:

  • 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.

Tags: Recipes seafood bisque

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2 thoughts on “Carl’s Seafood Bisque”

  1. Tom says:
    January 2, 2010 at 11:33 am

    Congratulations to Laura on her first blog post!

    Reply
  2. Glynda says:
    January 2, 2010 at 4:48 pm

    Have all ingredients and will have the bisque tomorrow when Katie’s “friend boy” is here. I loved it for Tom’s birthday!

    Reply

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