Making the perfect Aqua Grill Shellfish Bisque should not take much time . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Aqua Grill Shellfish Bisque recipe can feed your family for 4 servings.
There are many different ways to make this Aqua Grill Shellfish Bisque recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Aqua Grill Shellfish Bisque recipe.
Aqua Grill Shellfish Bisque Popular Ingredients
- 3 tablespoons canola oil
- 1 (1 1/2 pound) lobster, poached, shelled, meat chopped, shells reserved
- 1/2 pound shrimp, peeled and poached, shells reserved
- Salt and pepper
- 1/2-ounce shallots, sliced
- 1/2 small white onion, sliced
- 1 rib celery, sliced
- 1 small carrot, peeled and sliced
- 1/2-ounce brandy
- 2 ounces white wine
- 1 quart fish stock
- 8 ounces heavy cream
- 1/8 teaspoon cayenne pepper
- 1 sprig tarragon
- 1 sprig thyme
- 1 sprig parsley
- 1/2 bay leaf
- 1-ounce converted rice
- 1-ounce butter
- 2 tablespoons chopped chives
Steps for making Aqua Grill Shellfish Bisque
- Heat oil in a heavy bottomed pot until smoking. Add lobster and shrimp shells, season with salt and pepper. Cook until golden brown. Add vegetables and cook for 2 minutes. Remove from heat and add the brandy. Return to the heat and carefully flame. Then add the wine and reduce by 3/4. Add fish stock, cream, herbs, spices, and rice and simmer until rice is completely overcooked (approximately 30 to 45 minutes) stirring constantly to avoid sticking. Remove, blend with hand blender, add butter, and adjust seasonings. Press through fine sieve. Garnish with poached lobster and shrimp, serve in hot bowls, and finish with chopped chives.
Popular Categories for this Recipe
- Seafood Soup
- Shellfish Recipes
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- Carrot Soup
- Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
- Carrot Recipes
- Shallot Recipes
- Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
- Lobster – Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans.Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
- Rice Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Aqua Grill Shellfish Bisque recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
