Fennel and Scallop Bisque

Fennel and Scallop Bisque Recipe - A Flavorful Seafood Delight

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Fennel and Scallop Bisque is a creamy and flavorful soup that combines the delicate sweetness of fennel with the rich taste of sea scallops. This recipe is perfect for a special occasion or a cozy night in.

History

The origins of this recipe are not clear, but bisque is a classic French soup that is typically made with shellfish. In this variation, fennel adds a unique twist to the traditional bisque, creating a delicious and aromatic dish.

Ingredients

2 small fennel bulbs, approximately 1.25 lb (567 g) total
1 medium onion, approximately 6 oz (170 g)
1 medium red potato
1 stalk celery
1 large clove garlic
3 tbsp unsalted butter
0.25 lb (113 g) sea scallops
1 cup fish stock or clam juice
1 cup of water
0.25 cup dry white wine or sherry
salt and pepper to taste
freshly ground nutmeg
Bermuda hot pepper sauce (optional)

How to prepare

Trim the long stalks from the fennel down to the bulb.
Peel the outer layer of the bulb, remove the core, and slice the bulb thinly.
Slice the onion and potato thinly as well.
Remove the strings from the celery and slice it thinly.
Mince the garlic.
Melt the butter in the pressure cooker.
Add the fennel, onion, potato, celery, and garlic. Cook over medium-high heat, stirring often, until soft, about 7 minutes.
Rinse and drain the scallops.
Add the scallops, fish stock or clam juice, water, and wine to the pressure cooker.
Cover and bring it up to full pressure, then reduce the heat to stabilize the pressure.
Cook for 10 minutes and release the pressure.
Puree the mixture with a hand-held blender or food processor.
Add salt, pepper, and nutmeg to taste.
If a richer soup is desired, you can add 0.25 cup of whipping cream.
The soup can be made the day before.
Reheat it gently, without letting the soup come to a boil.

Variations

For a vegetarian version, you can omit the sea scallops and use vegetable broth instead of clam juice. You can also add other vegetables like carrots or leeks for additional flavor.

Cooking Tips & Tricks

Be sure to trim the fennel bulbs properly to remove any tough or woody parts before slicing.

- Cooking the vegetables until soft before adding the scallops will help to develop the flavors of the soup.

- Pureeing the soup with a hand-held blender or food processor will give it a smooth and creamy texture.

Serving Suggestions

Serve the Fennel and Scallop Bisque hot, garnished with a sprinkle of freshly ground nutmeg and a drizzle of Bermuda hot pepper sauce for an extra kick.

Cooking Techniques

Using a pressure cooker helps to quickly cook the vegetables and scallops, resulting in a flavorful and tender bisque.

Ingredient Substitutions

If you don't have sea scallops, you can use shrimp or crab meat as a substitute. You can also use chicken or vegetable broth instead of clam juice.

Make Ahead Tips

This bisque can be made ahead of time and reheated gently before serving. It's a great dish to prepare in advance for a dinner party or special occasion.

Presentation Ideas

Serve the bisque in individual bowls, garnished with a sprig of fresh fennel fronds for a beautiful presentation.

Pairing Recommendations

This bisque pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc. A side of crusty bread or a simple green salad would also complement the flavors of the soup.

Storage and Reheating Instructions

Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

One serving of this bisque contains approximately 250 calories.

Carbohydrates

This recipe contains approximately 20 grams of carbohydrates per serving.

Fats

Each serving of Fennel and Scallop Bisque contains around 15 grams of fat.

Proteins

With sea scallops as the main protein source, this bisque provides about 10 grams of protein per serving.

Vitamins and minerals

Fennel is a good source of vitamin C, potassium, and fiber, while sea scallops are rich in vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (sea scallops) and dairy (butter and cream), which may be allergens for some individuals.

Summary

Overall, this bisque is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Fennel and Scallop Bisque is a delicious and elegant soup that combines the flavors of fennel and sea scallops in a creamy and comforting dish. Perfect for a special occasion or a cozy night in, this bisque is sure to impress your guests and satisfy your taste buds.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Fennel and Scallop Bisque. It was many years ago, when I was just a young girl living in a small coastal town. My family had always loved seafood, and I was always eager to learn new recipes and techniques from my mother and grandmother.

One sunny afternoon, my grandmother invited me into the kitchen to help her prepare dinner. She had a mischievous twinkle in her eye as she handed me a bundle of fresh fennel and a bag of plump scallops. "We're going to make something special tonight," she said with a smile.

As we worked side by side, she told me the story of how she had learned to make this delicious bisque. It all started with a chance encounter at the local fish market. A fisherman had just brought in a fresh catch of scallops, and my grandmother couldn't resist buying some to try.

She had asked the fisherman for his favorite scallop recipe, and he had shared with her his family's secret for making a rich and flavorful bisque. Ever since then, it had become a staple in our household, a dish that never failed to impress our guests.

As we chopped and sautéed and simmered, my grandmother shared her own tips and tricks for perfecting the bisque. She taught me how to infuse the broth with the delicate flavors of the fennel, how to sear the scallops just right so they were tender and juicy, and how to finish the dish with a touch of cream for richness.

By the time we sat down to eat, the kitchen was filled with the savory aroma of the bisque. I took my first spoonful and closed my eyes in delight. The flavors were perfectly balanced, the scallops melted in my mouth, and the fennel added a subtle sweetness that lingered on my tongue.

From that moment on, I was hooked. I couldn't wait to share this recipe with my own friends and family, to pass on the tradition of making this delicious bisque from scratch. Over the years, I've made it countless times, always adding my own little twists and variations to make it my own.

Now, as I sit here at my kitchen table, with the recipe card for Fennel and Scallop Bisque in front of me, I can't help but feel a surge of nostalgia. This dish has been a constant in my life, a reminder of the love and care that goes into every meal I prepare.

And as I look out the window at the ocean beyond, I know that this recipe will continue to be a part of my family's story for generations to come. The flavors may change, the techniques may evolve, but the heart and soul of this dish will always remain the same.