CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5707491f   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Al's Soup Kitchen Seafood Bisque   
    Categories: Soups, Seafood, Shellfish, Herbs, Citrus   
         Yield: 6 Servings   
       
         2 c  Dry white wine *   
         1    Bay leaf   
         1 lg Onion; rough chopped   
         1 cl Garlic   
         2    Ribs celery   
     1 1/2 lb Lobster   
        12 md Shrimp in the shell   
        24    Mussels; well scrubbed   
        12    Sea scallops   
         4 c  Heavy whipping cream   
         1 c  Milk   
         1 ts Dried thyme   
         1 tb Minced fresh parsley   
       1/4 ts Dried rosemary   
         1 c  Fresh spinach; chopped   
       1/2 c  Grated carrot   
              Salt & pepper   
       1/2 ts Fresh lemon juice   
       
     * Substitute one or more of these for non-alcoholic. Chicken   
     broth or stock, diluted white wine vinegar or cider vinegar,   
     white grape juice diluted with white wine vinegar, ginger   
     ale, canned mushroom liquid, water.   
        
     Combine the white wine, bay leaf, onion, garlic, and celery   
     in a large stockpot over medium heat. Bring to a boil. Add   
     the lobster, cover the pot and steam for 10 minutes. Remove   
     the lobster.   
        
     Add the shrimp, cover the pot, and steam for 5 minutes.   
     Remove the shrimp with tongs.   
        
     Add the mussels, cover the pot and steam until they open,   
     about 5 minutes. Remove the mussels with tongs, extract the   
     meat, and discard the shells. Discard any that do not open.   
        
     Add 2 cups water to the liquid in the pot, bring to a boil,   
     and then add the scallops. Cover the pot and steam for 3   
     minutes. Remove the scallops with tongs.   
        
     Extract the lobster meat, reserving the shells. Peel and   
     devein the shrimp, reserving the shells. Chop the meats into   
     bite-sized portions; cover and set aside.   
        
     Return the seafood shells to the pot of broth and add 2 cups   
     water. Bring to a boil, and then reduce the heat and simmer   
     for 30 minutes. Strain the broth and return to the pan.   
        
     Bring the broth to a simmer over low heat. Add the cream,   
     milk, thyme, parsley and rosemary and simmer until the   
     mixture thickens slightly, 5 minutes. Add the lobster,   
     shrimp, mussels, and scallops and simmer for 2 minutes. Stir   
     in the spinach and carrots and simmer another 2 minutes just   
     to wilt the spinach. Season with salt and pepper, and stir   
     in the lemon juice.   
        
     Serve hot.   
        
     Serves 6.   
        
     Source: The New York Cookbook, Molly O'Neill, 1993   
        
     From: Al's Soup Kitchen, NYC   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Fishing is for sport only. Fish meat is practically a vegetable.   
   --- MultiMail/Win v0.52   
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 105/81 106/201 123/130 128/187   
   SEEN-BY: 129/14 305 132/174 142/104 799 153/7715 154/110 203/0 218/700   
   SEEN-BY: 221/0 226/30 227/114 229/110 206 300 307 317 400 426 428   
   SEEN-BY: 229/452 470 664 700 705 240/5832 266/512 280/5006 291/111   
   SEEN-BY: 292/854 320/119 219 319 2119 322/757 762 326/101 342/200   
   SEEN-BY: 460/58 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 320/219 229/426