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In large pot, melt butter. Add onion and green onion and cook until tender. Add chicken broth, carrots, parsley, celery, salt, pepper, thyme, bay leaves, Tabasco, and fish. Simmer for 45 minutes, adding additional stock, if necessary. Add 1 cup of milk to the flour, mixing until smooth. Stirring constantly, add remaining milk and the cream to the pot. Continue stirring over medium heat until smooth and thick. Reserve 3 tablespoons shrimp. Add remaining shrimp and crab-meat. Continue stirring and cook for 10 minutes more. Serve in large soup bowls. Garnish with chopped shrimp and paprika.
Crab Bisque
1/2 cup butter
1/2 cup chopped onion
1 cup chopped green onion
4 cups chicken broth
4 carrots, chopped fine
1/2 cup parsley, chopped
2 cup chopped celery
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon thyme
3 bay leaves
1/4 teaspoon Tabasco sauce
3 lbs, red snapper, scampi or similar fish
4 cups milk
1/3 cup flour
4 cups heavy cream
1 lb. cooked, chopped shrimp
1 lb. white crab-meat
1/2 teaspoon paprika
In large pot, melt butter. Add onion and green onion and cook until tender. Add chicken broth, carrots, parsley, celery, salt, pepper, thyme, bay leaves, Tabasco, and fish. Simmer for 45 minutes, adding additional stock, if necessary. Add 1 cup of milk to the flour, mixing until smooth. Stirring constantly, add remaining milk and the cream to the pot. Continue stirring over medium heat until smooth and thick. Reserve 3 tablespoons shrimp. Add remaining shrimp and crab-meat. Continue stirring and cook for 10 minutes more. Serve in large soup bowls. Garnish with chopped shrimp and paprika.
