Carl’s Seafood Bisque

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.