Seafood Tomato Bisque W/ Shrimp

This is one of those recipes that really warms the heart. It is very rich and creamy, with sliced grilled shrimp loaded in the middle. The Roasted Tomatoes really take the flavor to the next level. I served mine with a grilled cheese, it was excellent dipped in the soup. I look forward to hearing about how it turns out for you!

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Grocery List

• Tomato

• Shallot

• Olive Oil

• Shrimp

• Parsley

• Salt

• Pepper

• Basil

• Garlic

• Heavy Cream

• Butter

• Bacon

• *Carrot

• *Onion

• *Celery

• *Entire Fish

• *Shrimp Shells

• *Yellow Bell Pepper

• *Seafood Stock (or follow provided instructions to make your own)

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Sea Food Stock Preparation

1. Fill Large Stock Pot with cold water

2. Turn stove to medium high

3. Add 1 entire Fish, Skin and Head still on.

4. Add Shells from Shrimp (you will use Shrimp later in the recipe)

5. Add any vegetable scraps you have laying around.

6. Add 1 yellow pepper halved

7. Add 1/2 Onion

8. Add 1 Carrot halved

9. Add 4 stalks of Celery and all Greens for Celery

10. Add 2 TBSP of Salt

11. Cook at a slow rolling boil for at least 2 hours, adding water as needed.

12. Stir occasionally.

13. Once Finished Strain all the solids out of the liquid very well and put off to the side.

14. The Tomato Bisque recipe calls for 6 Cups of Fish Stock (Make sure you have enough)

15. Freeze any extra Stock for use with other recipes when your feeling adventurous

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Seafood Tomato Bisque Preparation

1. Line baking dish with tomatoes halved, drizzle with Olive Oil and sprinkle with Salt

2. Roast Tomatoes under broiler until the Tomatoes become slightly burnt on the edges.

3. Dice 1/2 a Carrot, 1/2 an Onion, One stalk of Celery, and 4 cloves of garlic.

4. In a stock pot cook 2 strips of Bacon, removing bacon once finished. Place to the side for garnish later.

5. Keep Bacon grease in pan

6. Add 6 TBSP of Butter with the Bacon Grease melt slowly on medium.

7. Add Diced Vegetables and cook on medium until Onion becomes clear in color. (make sure temp is low enough to not burn Garlic)

8. Add Roasted Tomatoes and allow to cook together on medium heat for 10 minutes.

9. Add 6 cups of fish stock, 1 TBSP of Fresh Parsley, and 8 Fresh Basil Leaves.

10. Allow this to Cook for 30 minutes.

11. Blend entire contents of stock pot with immersion blender or food processor until smooth.

12. Strain mixture through a mesh strainer to remove any large pieces of the contents and start to smoothen out the soup.

13. Repeat step 12, second straining will really start to smooth the the contents.

14. Add 1 1/2 Cups of Heavy Cream

15. Allow to cook on low heat while stirring consistently for 10 minutes to allow the Heavy Cream and the Tomato soup to meld together.

16. Sear Shrimp to add as a garnish.

17. Dice Bacon into small bits for garnish.

18. Dice Shrimp into three small pieces each and put around 3 Shrimp worth of pieces in the center on each bowl.

19. Plate and Enjoy that Shit!

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