Sorry about not posting yesterday. But that just means two soups today! Today's soup is one you can fancy up with additional seafood to add more richness and flavor or just keep it simple.
Remember those two cups of tomato-basil soup I told you to reserve. Find ‘em! If you can’t find the soup, you have two options, as I see it: make another batch or buy some canned tomato-basil soup. Them’s yer choices!
But, I am assuming you did save those two cups, so let’s use them up for our soup-du-jour: Seafood Bisque.
I’m not normally a fan of tomatoes and fish together, but of course I’ll eat anything. Still, I don’t normally prepare fish that way. I make an exception for my seafood bisque.
What is a bisque, you might be asking. Bisques traditionally are thick, creamy soups with seafood, especially lobster.
My seafood bisque is for the 99%--no lobster, but, gosh, if you can get some, go for it!
Seafood Bisque (serves 2-3)
8 oz fish like monkfish, sea bass, mahi mahi, or other firm-fleshed fish
2 c tomato-basil soup
¼ t red pepper flakes
1 can Mexicorn
1 can evaporated milk, undiluted
Grill or broil fish to get a nice brown on the edges. Cook until just done. Remove from heat and cut into bite-sized chunks. Set aside. Pour tomato-basil soup, red pepper flakes, Mexicorn, and evaporated milk into blender. Pulse six times to blend. Pour mixture into medium pan and heat uncovered over low heat. When bisque is hot, add in fish, stir, and serve immediately.
Variation: to the grilled fish, add in 8 oz of other seafood like shrimp, lobster, crab, or clams. Makes for a richer flavor and varied textures. It will serve more people, too.
DH’s Rating: 3.5 Tongues Up. What he liked best was that this was enough for the two of us without a lot of leftovers! The freezer is filling up.
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