Curried Seafood Bisque

Recipe Ingredients

2 teaspoons	10ml	Canola or vegetable oil
2		Granny Smith apples - peeled, cored,
		And chopped
1		Onion - chopped (large)
1		Red bell pepper - cored, seeded, (small)
		And chopped
1		Carrot - chopped
1		Celery stalk - chopped (small)
1 3/4 cups	414ml	Chicken stock
1 cup	146g / 5.1oz	Potato - peeled and diced (large)
2 tablespoons	30ml	Golden raisins
1 tablespoon	15ml	Curry powder - (to 1 1/2 tbspns)
1/4 teaspoon	1.3ml	Cardamon
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Dried thyme
1 3/4 cups	414ml	Beef stock
2/3 cup	157ml	Instant non-fat milk powder
3 tablespoons	45ml	Tomato sauce
1 1/2 cups	355ml	Skim milk
3/4 lb	340g / 11oz	Shrimp - peeled, deveined,
		And coarsely chopped
1/2 lb	227g / 8oz	Bay or sea scallops - cut bite-size
1/2 teaspoon	2.5ml	Salt - (to 1 tspn)
		Optional Garnish
1/3 cup	78ml	Mango chutney
2 tablespoons	30ml	Chopped cilantro

Recipe Instructions

In a large pot, heat the oil over medium-high heat. Add apples, onions, red peppers, carrots, and celery. Saute for 7 to 10 minutes, or until vegetables are softened.

Stir in chicken stock, potatoes, raisins, curry, cardamon, allspice, and thyme and bring to a boil. Reduce the heat to low, cover, and simmer, stirring often, for 12 to 15 minutes, or until the potatoes are tender.

Puree the mixture in batches, in a blender or food processor, until smooth. Add a little beef stock if mixture is too thick. Rinse out the pot and return the puree to it.

Combine 1/2 cup beef stock, milk powder, and tomato sauce in blender or food processor. Puree until smooth. Stir the tomato mixture into the pot, along with the remaining beef stock and milk.

Add the shrimp and scallops and cook over medium-high heat, stirring often, for 3 to 5 minutes, or until the seafood is opaque. Do not boil. Add salt to taste. Just before serving, garnish with chutney and cilantro, or set a small bowl of each.

This recipe yields 10 servings.

Source:
Undocumented, but from the WWW

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