Spicy Salmon in a Tangerine Tomato Bisque
From sckewer 16 years agoIngredients
- 1 1/2 pounds salmon divided into 6 shopping list
- 6 tangerines shopping list
- From Sas' tomato Bisque @ tomato-bisque.html">tomato Bisque shopping list
- 4 tablespoons unsalted butter shopping list
- 1 tablespoon minced bacon (about 1/2 ounce) shopping list
- 1 spanish onion, chopped shopping list
- 1 carrot, chopped shopping list
- 1 stalk celery, chopped shopping list
- 4 cloves garlic, minced shopping list
- 5 tablespoons all-purpose flour shopping list
- 4 cups chicken broth, homemade or low-sodium canned shopping list
- 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped shopping list
- 2 tbs.cream sherry shopping list
- 2 cup heavy cream shopping list
- inspired by chef meow's five spice powder @ five spice powder shopping list
- In a tea ball or cheese cloth shopping list
- 1 teaspoon anise seed shopping list
- 1 teaspoon star anise shopping list
- 1/5 stick of cinnamon shopping list
- 1 2/5 teaspoon fennel seeds shopping list
How to make it
- Begin preheating the oven to 500.
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tangerines, and tomatoes and bring to a boil while whisking constantly. Hang the tea ball from the edge of the pot. Lower the heat and simmer for 40 minutes. Remove from heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste.
- Arrange salmon in a casserole dish, and pour bisque over top. bake for 10 minutes at 500. Sever on a warm plate with rice or potatoes and enjoy.
- You could also use 1 small bread loaf pan per serving of salmon and save the bisque for re use.
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