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My review
A Simple Seafood Bisque
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Pam Rosterman
"An easy and tasty way to incorporate canned seafood into a superior bisque."
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Ingredients
28 m servings 427Original recipe yields 4 servings (6 cups)
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Directions
{{model.addEditText}} Print- Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
2/7/2011
Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I ad...
Most helpful critical review
11/17/2011
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used ...
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2/7/2011
Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I ad...
11/17/2011
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used ...
6/17/2011
This was alright for me, a little bland. Not bad, but with seafood being so expensive I probably won't make again.
5/9/2012
I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out on...
11/11/2013
Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushr...
12/30/2017
This was very delicious and easy. I added 2 6.5oz cans of tiny shrimp drained and went heavy on the hot sauce. Used Gringo Bandito Super Hot instead of Tabasco. 10 stars!
12/9/2016
Hats off to the author of the recipe. Consider substituting fat free evaporated milk, fresh oysters, and fresh (or frozen) minced clams--fabulous bisque!