December 24, 2013 by Stacy McDonald

Spinach Seafood Bisque

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This has become a favorite side dish to complement a special meal. Depending upon where you live and what is easily accessible (and affordable), you may choose shrimp, crawfish, or lump crab meat for this dish. Or you could combine all three! Now that we live in the midwest, fresh seafood, “imported” from the Gulf Coast, is our Christmas-time treat!

Serves: 6-8

3 cups fresh chopped spinach
1 1/2 pound lump crab meat (don’t you dare use that fake stuff!)
1/4 pound butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup red bell pepper
1/2 cup green bell pepper
1/4 cup fresh chopped garlic
1 tsp fresh chopped tarragon
3/4 cup (corn starch or arrowroot)
2 quarts shellfish stock
1 pint heavy whipping cream
1/2 cup sliced green onions
1/4 cup fresh chopped parsley
salt and pepper to taste
Tabasco to taste
Tony Chacheri’s
An extra sprinkle of powdered garlic

Method:

Remove all bone and cartilage from crab meat and set aside. In a cast iron dutch oven, melt butter over medium-high heat. Saute’ onions, celery, bell pepper, and chopped garlic in melted butter. Add 2 C. chopped spinach.

Saute 3 minutes and remove mixture to food processor. Puree and then return to dutch oven. Sprinkle in flour (I omit this step and use corn starch or arrowroot to thicken it later, so Abigail can eat it). Using a wire whisk, blend well. Add shellfish stock, 1 ladle at a time, whisking constantly, until soup-like consistency is achieved. If you’re substituting corn starch for flour, whisk a few T. into a bit of the not-hot-yet broth before adding to the mixture.

tabasco

Fold in 1 lb. crab meat (reserve 1/4-1/2 lb. crab meat for serving on top later), bring to a rolling boil and reduce to simmer. Cook for 30 minutes, adding additional stock as needed. Whisk in heavy whipping cream. Add green onions and parsley. Season to taste using salt, pepper, Tony Chacherie’s, and hot sauce. Immediately prior to serving, bring mixture to a low boil and add remaining spinach. Cook 2 minutes, remove from heat.

Serve each bowl topped with a small dollop of sour cream, a spoonful of lump crab meat, and a sprinkle of fresh chopped parsley.
Serve with crusty French or sour dough bread.


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5 Responses to “Spinach Seafood Bisque”

  1. Kerissa says:

    Stacy, I love the recipes you have on your website. We use your ranch mix because we are avoiding MSG like the plague! I have seen that you have a few recipes calling for agave nectar and we do have some… but I’m not sure how to use it. Do you have any recipes or ideas? Also, if you have a good recipe for using the ranch mix as a dressing – that would be great. We have tried various combinations of sour cream, buttermilk, mayo, water, etc. but can’t get the texture right. Thanks!

  2. Jean says:

    Oh Stacy,
    I am so going to make that this winter! We had fresh crab recently, it was really good. I will have to substitute oat milk for the dairy, for Nic, but anything with fresh crab is great.
    Love & miss you, Jean

  3. Marcia says:

    Haha–I am so busted. I saw the recipe title the other day and thought, “Hey, I have that fake stuff in the refrigerator..”

    Then I actually READ the recipe. Sigh. No easy way out.

    I’m going to try it tonight. My 18-year-old son loves everything in the title, so the extra labor will be worth it.

  4. O, I’m going to reveal my kitchen ineptness but where do you get “shellfish stock”? I know about clam juice. Is there something else?

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