Had this soup at my fav French restaurant in Windsor for many years until they closed. This is nothing like the technique the chef there used, but the flavors are pretty close! This can also be done in the slow cooker on high (w/ all ingredients EXCEPT) seafood for 4 hrs, adding the seafood in the last 30 min on high.

I wanted to eat a tomato hot pot, so I made it with my imagination.Please add the manila clams and unshelled shrimp in order to make a delicious broth.The other ingredients can be optional.If you garnish with aioli sauce, it really tastes like a bouillabaisse. It's perfect with white wine. Recipe by Meruchanlove

Now that excellent fish stock can be made from shrimp bouillion cubes, I no longer simmer whole fish overnight. The shrimp bouillion is used to make soup from braised tomatoes, carrots, celery, onion, garlic, potato, fennel, saffron, herbs, all fresh from the garden. Just before serving, frozen white fish, frozen cooked mussels and frozen raw shrimp are added. Served with Sour dough bread with a special sauce called rouille. Follow this 12 pint recipe even if you cook for only two people, so you have all ingredients in each pint portion for freezing.

After your seafood meal, why not save your the lobster and shrimp heads in the freezer. You can make a very delicious lobster bisque with the remains😉#mycookbook#savory

Half hour recipe for rich filling fish stew. Instead of making shrimp broth or simmering fishbones and fishheads or shrimpshells all night to make broth, I use store bought clam juice. I also used shrimp , clams, mussels, cod and tuna. The mussels turned too mushy when reheating. Serve with sour dough bread and rouille sauce.Lemon, Tomato, onion and garlic complete the soup; herbs, fresh fennel and a glass of white wine make it special. Optional handful of mung bean noodles make it a full dinner.#GlobalApron

My daughter originally asked me to make Lobster Bisque...not wanting to pay for lobster, just to go into a soup, I decided to make Crab Bisque using imitation crab meat.

You can use Lobster or substitute with Crab. The cream sherry makes all the difference. This is better than any I have had in a restaurant.

This recipe is taken with liberties from Paul Prudhomme. If you don't plan on laboring with shrimp shells to make a seafood stock, there are several seafood concentrate pastes on the market. I use the one from penzeys. Make sure you follow the directions for reconstitution exactly. I've found from experience that using double strength stock makes an unpalatably salty and fishy jambalaya. Of course you can also just use chicken stock if you can't find seafood.

Simple and deliciously rich recipe! The seafood aroma is a defining characteristic of this bisque.

Created on March 13, 2020 on a rainy afternoon.

I discovered this recipe on Facebook. I made a few of my own edits, and it quickly became a family favorite.