Evening Edge
What’s For Dinner?
DEL.ICIO.USSeafood Bisque - from Marietta Diner
Rate this recipe: (average rating = 4.00 with 10 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Marietta Diner
306 Cobb Parkway, Marietta
770-423-9390
Q: The Marietta Diner's Seafood Bisque is out of this world. I can't get enough.
- Patsy Elrod, Smyrna
A: Gus Tselios, owner of the Marietta Diner, told us this soup, featured on Fridays and Saturdays, is one of the most requested soups at this 24-hour establishment. His recicpe made a whopping 22 gallons, so we scaled it back. You can adjust seasonings and fish selection to suit your taste and budget.
Hands on time: 25 minutes Total time: 55 minutes Serves: 16
Ingredients:
-
8 cups water
4 (8-ounce) bottles clam juice
1/4 cup crushed tomatoes or tomato puree
1 teaspoon Cajun spices
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 bay leaf
1 tablespoon chicken base or 3 bouillon cubes
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
1/4 to 1/2 cup Wondra flour
1/2 pound salmon fillet, skinned and cut into chunks
1/2 pound flounder fillet, cut into chunks
1/4 pound crab meat
1/4 pound baby or salad shrimp, peeled
2 (6 1/2-ounce) cans clams
1/3 cup sherry
1/4 cup white wine
1 tablespoon paprika
1 1/4 cups heavy cream
Instructions:
In a large stockpot bring water, clam juice, tomatoes, Cajun spices, pepper, garlic powder, bay leaf, chicken base and salt to a boil. Reduce heat to a simmer and add butter and stir until melted. Gradually whisk in 1/4 cup flour, whisking constantly to combine. If necessary, add more, a tablespoon at a time, whisking constantly, until the soup has thickened and is smooth. Add the salmon, flounder, crab meat, shrimp and clams with their juice and cook until the soup returns to a gentle simmer.
Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook until reduced by one third. Add to soup and stir to combine. Add cream to soup and stir until warmed through.
Meanwhile, in a separate pot, bring sherry, wine and paprika to a boil. Cook until reduced by one third. Add to soup and stir to combine. Add cream to soup and stir until warmed through.
Nutrition:
Per serving: 240 calories (percent of calories from fat, 58), 15 grams protein, 11 grams carbohydrates, no fiber, 14 grams fat, 87 milligrams cholesterol, 662 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Marietta Diner