Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

the mermaid's bisque

Maryxmas2u avatar
Recipe by
Mary Edwards
@Maryxmas2u
Long Beach, CA

I was delighted to be invited to participate in the recent World Food Championships that was held in Kissimmee Florida representing Just A Pinch in the Seafood category. The theme for the fist round was "bowl/broth" and this was my offering. I am proud to say that as a home cook my dish placed 6th against some of the best chefs in the world. Thank you JUST A PINCH!

►
yield 6 serving(s)
prep time 1 Hr
method Blend

Ingredients For the mermaid's bisque

  • 4 Tbsp
    butter
  • 1 tsp
    coarse sea salt
  • 1/4 tsp
    cayenne pepper
  • 1 1/4 c
    cleaned sliced leeks
  • 1 1/4 c
    diced celeru
  • 1 3/4 c
    peeled, diced boiling potatoes
  • 1/4 c
    citrus vodka (optional)
  • 3/4 c
    clam juice
  • 2 1/2 c
    chicken broth
  • 1/2 c
    frozen peas
  • 1 c
    chopped romaine lettuce
  • 1/4 c
    parsley
  • 1/2 Tbsp
    fresh mint
  • 1/2 Tbsp
    fresh taragon
  • 2 Tbsp
    butter
  • 6 oz
    firm white fish, cut into small cubes
  • 8 oz
    raw lobster meat
  • 1 tsp
    orange zest
  • 2 Tbsp
    heavy cream
  • PARMESAN CRISPS (FRICOS)
  • 1/2 c
    grated parmesan cheese
  • 2 tsp
    orange zest

How To Make the mermaid's bisque

  • 1
    In a sauce pan melt the butter and add the seasonings, leeks, celery and potatoes. Add the liquids and simmer until the vegetables are tender. Stir in the peas and remove from heat. Allow the broth to cool slightly and then transfer it to a blender or food processor along with the lettuce and herbs and puree until smooth. Return it to the sauce pan and bring back up to heat.
  • 2
    Melt one tablespoon of butter, add salt and pepper to taste (I like seasoned salt and Schezwan pepper) and the fish. Sautee the fish for just a few minutes and using a slotted spoon transfer it to the soup. Melt the remaining tablespoon of butter and then the lobster to the pan the fish was cooked in and cook it just until it is opaque and add a splash of citrus vodka to finish.
  • 3
    To make the crisps, mix the Parmesan and the orange zest and place spoonfuls of the cheese on a parchment lined baking sheet (or on a silpat) in 375 degree oven and bake until cheese has melted to form crisps – about 8-10 minutes.
  • 4
    To serve: Ladle the bisque into bowls, add the lobster, a drizzle of heavy cream, a little orange zest and a Parmesan crisp.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for THE MERMAID'S BISQUE:

ADVERTISEMENT
ADVERTISEMENT