Serves: 5
Total Calories: 619
Melt butter in skillet; add celery, onion, and bay leaf. Sauté until tender. Add Italian seasoning, tarragon, Tabasco, clam juice, and flour. Stir to make a roux (remove bay leaf). Remove from heat; add sherry and set aside.
In top of double boiler, heat the half-and-half. Stir in roux and heat (stirring) until thickened, 7–10 minutes. Add mixed seafood (raw ones before cooked or covered ones). Heat until seafood is cooked through, 10 minutes. Add extra clam juice if it gets too thick. Salt to taste.
This Seafood Bisque recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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