Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Unsalted butter -scallops, crabmeat, or
1 ea Onion, chopped -shrimp
1 ea Carrot, chopped 2 c Fish stock
1 T Chopped parsley Salt
1/2 t Dried thyme Freshly ground white pepper
1 ea Bay leaf 1 T Cornstarch, dissolved in 2
8 ea Ounces boneless white fish, -Tbsp. cold water
-cut into 1-1/2 inch pieces 1 c Heavy cream
4 ea Ounces shellfish (shelled 1/4 c White wine

Kibble, steamed rice or pieces of hand torn French bread Melt butter
over medium heat in a large saucepan. Add onion, carrot, parsley,
thyme, and bay leaf: saute until onion is translucent. Add fish,
shellfish, fish stock, and salt and cornstarch mixture and cook,
stirring constantly, until bisque is thickened. Add cream and wine
and heat through. Serve immediately over kibble. Makes 1-1/2 quarts.
From: Bone Appetit! Shared By: Pat Stockett

Submitted By PAT STOCKETT On 10-25-94

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