By Chef Colombe
Seafood bisque is a perfect transition from winter to spring. Fresh seafood and heartiness collide in this soup for a complete and satisfying meal.
4 tablespoons ghee
2 large shallots, small dice
2 medium carrots, small dice
2 stalks celery, small dice
2 large leeks, white parts only, small dice
1 bulb fennel, fronds removed and diced
3 cloves garlic, chopped
2 tablespoons Green Cuisine, kelp powder, nori sheets, chopped in a spice grinder
2 tablespoons Creole Seasoning Mix
4 tablespoons gluten-free flour blend
1 cup dry white wine (Chardonnay is best)
2 large Roma tomatoes, diced
3 cups fish or seafood stock
1 cup Cashew Cream, savory variation
1½ pounds seafood of choice (shrimp, lobster, fish, scallops)
Sea salt, to taste
Black pepper, to taste
Fresh thyme, chopped, to taste
Lemon juice, freshly squeezed, to taste
1. Place large pot over medium heat and add ghee. Add shallots, carrots, celery, leeks, and fennel, stirring often, making sure nothing browns.
2. Next, add garlic and cook for 1 minute.
3. Add Green Cuisine, kelp powder or nori, Creole Seasoning Mix, and flour to the pan to make a roux. Cook, stirring constantly, for 1–2 minutes.
4. Next, add wine, tomatoes, and seafood stock to pot and bring to a boil, then immediately reduce heat to low and simmer for 20 minutes.
5. After simmering, blend the cooked ingredients in a blender in batches and return to the stove. (Be sure to leave the center cap off the blender lid.)
6. Add Cashew Cream and seafood pieces to pot and stir. Bring the heat to medium and let the seafood cook through, about 2–3 minutes.
7. Season to taste with sea salt, pepper, fresh thyme, and a bit of fresh lemon juice.