Seafood Bisque | SuperChef Nandakumar

Seafood Bisque

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.

Crisp, white wine, and opt for a crystalline Sancerre. The briny water with lot of minerals is a nice pairing for seafood, and wine’s acidity helps to cut through the richness of the creamy soup.

Ingredients

  • Medium shrimp, peeled and deveined: 300 gms
  • Crabmeat: 80 gms
  • Lobster meat: 80 gms
  • Crayfish meat: 60 gms
  • Onions, chopped: 3 nos
  • Cup finely chopped celery: ½ cup
  • Garlic clove, minced: 2 tbsp
  • Worcestershire sauce: 1 tbsp
  • Tomato Concasse strained: 2 cups
  • Tabassco sauce: 1 tsp
  • Flour: 60 gms
  • Butter: 120 gms
  • Whole mushrooms, sliced: ½ cup
  • Madeira wine: 3 tbsp
  • Salt and Pepper: To taste
  • Seafood stock: 1000 ml
  • Bay Leaf: 1No.
  • Fresh cream: 3 tbsp

Method

  • Heat butter in a soup pan, sauté Onions, celery, garlic, mushrooms, and bay leaf , till they are soft , now add all sea food and continue sautéing .
  • Now add flour and little stock , allow to cook for three minutes, stirring all the time so that there is no lump formations. Add the sauces. Check seasonings
  • Add strained tomato Concasse and allow to boil. The soup will slowly get thickened. If needed, you can add the balance stock and keep on fire.
  • When the soup has thickened to the required consistency add 10 gms of butter and 2Tbsp of fresh thick cream.
  • Serve the soup with garlic toasts as accompaniment.

Recipes Credits

SuperChef Nandakumar

SuperChef-Nanda-Kumar2

Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.

From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.

Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.

And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.

He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!

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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers!

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