SEAFOOD BISQUE

Who in this world does not love a delicious bisque.
Since I don't have a recipe of my own I searched the internet.
Started with a basic version Idea with a crab and shrimp bisque when I first went shopping.
While I was waiting for my day off to arrive to make the dish.
I felt compelled to expand beyond the simple basic idea I started with.
When I was done searching I expanded to a seafood version.
I choose to use a recipe from a North Carolina woman from Morehead City.
While spending 15 years in the Hampton roads Virginia.
I have met a few North Carolina women and one thing I can tell you about the ones that cook.
They have a passion for food I have always found enjoyable.
Dated a Carolina woman for several years,
I always loved there Carolina accent.
Today I choose to use Amy Brinkleys recipe as my base recipe.
Her version is simple and easy to make for those interested.
Her Seafood bisque with Shrimp and Scallops.
The Link:
https://theblondcook.com/seafood-bisque/
Now for those interested in expanding.
It is a little more complicated.
I started out the video with her quantities and version.
When I decided to add scallops and lobster to the dish I almost double the recipe.
I just can't seem to cook small batches for the life of me.
I made adjustments and added to her recipe.
While measuring out ingredients used Amy's portion amounts on video.
Then I decided to increase the quantities.
Displayed larger portion amounts on the screen.
So they will not be the same amounts I originally started from.
No worries though will have the recipe quantities and ingredients down below.
I apoligize for any confusion.
However this dish was amazing and delicious and so worth the time to make.
Again I would like to thank Amy (The Blond cook)
For sharing her culinary skills with everyone.
Please take a moment to see all her other dishes she has created on her web page.
I am sure you would love to try some of her other tasty dishes I have seen there. https://theblondcook.com/

INGREDIENTS:
DOUBLE RECIPE:
1 LBS. CRAB MEAT
1 LBS SCALLOPS
1 LBS MEDIUM SHRIMP
10 OZ LOBSTER
12 TBS. BUTTER DIVIDED.
1 1/4 C. PLUS 2 TBS. ALL PURPOSE FLOUR FOR 50 ~ OZ STOCK
1 1/2 C. FLOUR FOR 64 OZ SEAFOOD STOCK
4 OZ. OF 1/2 & 1/2
3 ~ 4 OZ WHITE WINE
3 ~ 4 TSP SHERRY COOKING WINE
ALL OTHER INGREDIENTS SAME FOR BOTH SIZES.
4 TSP. SUGAR
1 TSP. SALT
1/2 TSP. BLACK PEPPER
4 TSP. OLD BAY SEASONING
1 TSP. NUTMEG
2 1/2 CUPS CELERY CUT FINE
4 - 5 STALKS GREEN ONION CUT FINE. I STALK USE AS GARNISH
2 TBS MINCED GARLIC

BAGUETTE INGREDIENTS:
1/2 STICK BUTTER
1 TSP WHITE WINE
1 TBS GARLIC MINCED
HEAT TO BOILING LET SET FOR 5 MINUTES TO BLEND FLAVORS
SPREAD ON BOTH SIDES OF BREAD AND TOAST FLIPPING
HALF WAY THROUGH FOR THE PERFECT BAGUETTE CROUTON.
CAN GARNISH WITH PARSLEY WHEN REMOVING FROM OVEN
FOR A LITTLE COLOR TO IT.

While making your rue if you find it a ball of mass I used a splash of stock to make it more workable.
I also used a hand mixer to help for simplicity that worked great.
I used this when I started my second box of seafood stock.
Great making sure there is no lumps and nice smooth results.

SINGLE RECIPE INGREDIENTS:
CHOOSE 2 OF YOUR SEAFOOD ITEMS.
LOBSTER, SHRIMP, SCALLOPS, CRAB, ETC.
USE 1 LBS OF EACH SEAFOOD CHOSEN.
6 TBS. BUTTER DIVIDED
3/4 CUPS ALL PURPOSE FLOUR
32 OZ SEAFOOD STOCK
3 CUPS OF 1/2 & 1/2
1/4 CUP OF WHITE WINE
2 TSP SHERRY COOKING WINE
2 TSP. SUGAR
1/2 TSP. SALT
1/4 TSP. BLACK PEPPER
2 TSP. OLD BAY SEASONING
1/2 TSP. NUTMEG
1 1/2 CUPS CELERY CUT FINE
3 STALKS GREEN ONIONS ALL CUT FINE 1 STALK USE 4 GARNISH
1 TBS MINCED GARLIC

BAGUETTE INGREDIENTS:
1/2 STICK BUTTER
1 TSP WHITE WINE
1 TBS GARLIC MINCED
HEAT TO BOILING LET SET FOR 5 MINUTES TO BLEND FLAVORS
SPREAD ON BOTH SIDES OF BREAD AND TOAST FLIPPING
HALF WAY THROUGH FOR THE PERFECT BAGUETTE CROUTON.
CAN GARNISH WITH PARSLEY WHEN REMOVING FROM OVEN
FOR A LITTLE COLOR TO IT.