I wanted to make something special for my daughter Kristin. She loves those wonderful bread bowls filled with chowder or bisque. Personally, I prefer a bisque which has a smoother and less ‘extended’ composition. My bisques are basically pureed seafood with cream, brandy and wine, mirapoix and thickened with rice.
Sauteing the seafood helps to extract the many and wonderful flavors and I use my favorite seasonings along with Thyme and Rosemary. Recipe to follow.
Roger Freberg
PS. I dedicate this to my daughter Kristin and Lane Kiffen the new Head Coach of the Sc Trojans! FIGHT ON!!!!