Liaoning-style Seafood Bisque

Ingredients

In this adaptation of the French classic, the Liaoning-style Seafood Bisque incorporates the unique flavors and ingredients of Liaoning cuisine. The original French bisque is typically made with lobster, while this Liaoning version uses a variety of seafood such as shrimp, crab, and scallops. The addition of local Liaoning spices and ingredients gives the bisque a distinct regional taste, making it a delightful fusion of French and Liaoning culinary traditions. We alse have the original recipe for Bisque, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, crab, scallops) 500g (1.1 lb) mixed seafood (shrimp, crab, scallops)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) fish or seafood stock 1 cup (240ml) fish or seafood stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon Liaoning-style spice blend (a mix of star anise, Sichuan peppercorns, and dried chili flakes) 1 teaspoon Liaoning-style spice blend (a mix of star anise, Sichuan peppercorns, and dried chili flakes)
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions or cilantro for garnish Chopped green onions or cilantro for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the mixed seafood to the pot and cook until they are slightly opaque.
3. 3.
   Sprinkle the flour over the seafood and vegetables, stirring well to coat everything evenly.
4. 4.
   Slowly pour in the fish or seafood stock, stirring constantly to avoid lumps.
5. 5.
   Reduce the heat to low and simmer for about 15 minutes, allowing the flavors to meld together.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream and Liaoning-style spice blend. Season with salt and pepper to taste.
8. 8.
   Simmer the bisque for an additional 5 minutes to allow the flavors to develop.
9. 9.
   Ladle the Liaoning-style Seafood Bisque into bowls and garnish with chopped green onions or cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the bisque.
• Liaoning-style spice blend — You can adjust the amount of spice blend according to your preference for spiciness. Add more or less depending on your taste.
• Heavy cream — For a lighter version, you can substitute the heavy cream with a non-dairy cream substitute.

Tips & Tricks

• To enhance the seafood flavor, you can add a splash of white wine to the bisque while simmering.
• For a thicker consistency, you can add a roux made with equal parts butter and flour to the bisque.
• If you prefer a milder spice level, you can reduce the amount of Liaoning-style spice blend or omit it altogether.
• Serve the bisque with crusty bread or garlic bread for a complete meal.
• Leftover bisque can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Liaoning-style Seafood Bisque hot in individual bowls. Garnish each bowl with a sprinkle of chopped green onions or cilantro for added freshness. Accompany the bisque with crusty bread or garlic bread for a satisfying meal.

Presentation advice

For an elegant presentation, serve the Liaoning-style Seafood Bisque in white soup bowls. You can drizzle a swirl of cream on top of the bisque and garnish with a sprig of fresh herbs, such as parsley or dill. Pair it with a side of crusty bread or garlic bread to complete the presentation.