I made a seafood feast the other night to celebrate my boys doing well at their karate tests and we ended up with leftover boiled shrimp and crab legs. So I did some research and through caution to the wind and came up with my own recipe. I am estimating my amounts as best I can since I made it up as I went along. The results were delicious and even better the day after, when the flavors had time to blend. You can use pretty much whatever seafood you like or have on hand. It just needs to be cooked first.
Ingredients:
About a pound of cooked seafood, cut into small pieces (or pureed if you want a smoother result)
2 cups of hot water
2 chicken bullion cubes (or 1 large one)
1 cup unsweetened original almond milk
2 Tbsp gluten-free flour (I used Bob's 1-to-1 Baking Flour)
1/4 cup sliced yellow onion
3 Tbsp dairy-free butter
1 tsp salt
1/2 tsp pepper
3 dashes hot sauce
1 tsp dried parsley flakes
Directions:
Dissolve the bullion in the hot water. Meanwhile, melt butter in the bottom of a large pot and then saute onion in it until soft. Add the flour and stir with a whisk for about 3 minutes. Gradually add the almond milk while stirring with the whisk to create a thick base. Add in the chicken stock and stir to combine. Then add the salt, pepper, parsley, and hot sauce. Adjust seasoning to taste and bring to a boil, stirring frequently. Add the seafood and stir until it is heated through, no longer than 3 or 4 minutes. Remove from heat and let sit for 5 minutes or so.
I served my bisque with gluten free french bread.
