CookEat Recipe
Mariniere Seafood Bisque
A smooth bisque of oysters, hard clams, shrimp, mussels and lake whitefish, finished with cream and egg yolks.
Method
Steps
Step 1
Keep all the seafood cold until cooking. Use the twelve medium oysters, four large hard clams and twenty-four mussels freshly opened and free of shell fragments, the twelve raw shelled shrimp and the half pound of fresh boneless lake whitefish cut into small pieces. Keep the naturally accompanying shellfish liquor without adding a separate measured quantity of juice.
Step 2
Put all five seafood groups in a saucepan with the four parsley branches, two chervil branches, thyme sprig, two bay leaves, two whole spice cloves, one and a half teaspoons of salt, two saltspoons of ground white pepper and one saltspoon of grated nutmeg. Add the half pint of white wine and one and a half quarts of water. Cover and boil for about thirty minutes as a guide, checking that the shellfish bodies reach 74 C and the fish 70 C.
Step 3
In another saucepan mix the ounce of butter with the two and a half ounces of flour and heat for one minute. Strain the actual seafood cooking broth into this roux while stirring continually, and bring to the boil. Keep all the same cooked seafood for the next step, discarding the aromatic stems, whole spices and any shell fragments.
Step 4
Finely chop all the cooked seafood and add it to the boiling soup with the pint of milk. Mix well and boil for about twenty minutes, stirring as needed.
Step 5
Separate two yolks from two pasteurized shell eggs. Mix these yolks with the half gill of cream and the separate half ounce of butter. Stir this liaison into the soup and heat gently while stirring for about three minutes as a guide, until the soup reaches 74 C.
Step 6
Pass the finished soup through a fine conical strainer into a hot tureen. Serve promptly with a separate plate of finished small golden bread croutons.
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