We left you in our Lomma, a Swedish seaside village… post viewing this image, asking, “Anyone out there want to see the recipe posted???”. Well a bunch of our readers did want to see the recipe posted, so today we’ll be doing just that.
Back in the middle of the summer at one of our regular visits to Fiskboden, our favorite fishmonger and fresh seafood restaurant, we were served this lovey rich off-menu seafood bisque. Yep, this is the famous Fiskboden Svenska skaldjur bisque med Scampi that we happily consumed that day. We had hoped to get the exact recipe, but it was not to be. So, we went on the great Svenska skaldjur bisque med Scampi, recipe replication adventure. With nothing more than an idea of how the broth was made, we ventured on. Svenska skaldjur bisque med Scampi, was indeed a fun recipe to research and replicate. We hope you take a few minutes and read on and see how to make this lovely seafood dish.
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Svenska skaldjur bisque med Scampi
You might ask, what’s the difference between a bisque and chowder, or for that matter soup. First thing to know is that a bisque and a chowder are both just thick soups that historically included seafood and both are said to have originated in France. Then what’s the difference? A bisque is usually creamy smooth and includes wine and cream, where as a chowder is chunky and usually includes milk and vegetables. The methods of thickening the soups also differs. A classic bisque uses pulverized crustaceans, with the coarser particles being strained from the bisque prior to service, where a chowder is thickened using a roux, potatoes or crushed crackers. If you love a bisque like we do, but don’t want the fuss and wear and tear on your food processor from pulverizing a batch of crab shells, then this recipe is for you. We’re going to introduce you to the Swedish version of a great seafood dish, Svenska skaldjur bisque med Scampi or Swedish seafood bisque with scampi (Seafood Sauté). It’s a bit involved, but is simple to make and well worth the effort.
The Seafood Bisque
You only need five ingredients. The first is your fats of choice, like butter and bacon fat. For this dish we chose to use half butter and half goose fat (yum). You’ll also need some wheat flour and most importantly our fantastic Seafood Broth – dark and delicious…which is just behind this post. Making this simple bisque is similar to making a béchamel sauce or white sauce. Your going to get some fat piping hot, toss in some flour and then add liquid. However, a simple bisque has a couple of key differences. The flour is browned further than in a béchamel sauce or white sauce (more like for a gumbo) and you’ll be adding our Seafood Broth – dark and delicious… and cream.
In a heated stock pan melt the butter and fat of choice until the butter begins to bubble (upper left image). At this point add you flour and begin whisking it in, stirring constantly. The roux mixture will foam a bit while it’s getting its golden brown color. This should take about five minutes. Stay with it and don’t let it burn. If it does get too brown and burns, discard and start over.
Slowly pour in your Seafood Broth – dark and delicious…*, whisking constantly until you have a smooth creamy texture. This will take a vigorous stir for a few minutes.
*A word of caution here. Be very careful when ladling the stock into the roux, as live steam can be created, causing burns. To be safe, remove the roux from the heat and let it cool for a minute or two. Then gently ladle in the stock to the side of the pan stirring once steam abates, then back on the heat. Wearing a long oven mitt is also wise.
Once the bisque base has thickened and is well blended, add your cream. Once the cream is thoroughly mixed, taste for seasoning (be careful with the salt as the seafood will add saltiness). Now bring the bisque back up to serving temperature (190°F to 200°F or 88°C to 93°C). This took about 15 minutes on our induction stove-top. Continue stirring every few minutes until the bisque is back at to a simmer. When the bisque is heated, toss the chopped fennel into the bisque and stir. This would also be a good time to warm your severing bowls with hot water or in a warm oven.
The Seafood Sauté (Scampi)
While the bisque is heating let’s get the Seafood Sauté going.
For our version of the Seafood Sauté,* we chose Cusk a firm white fish in the cod family. Outside of Scandinavia you could use any firm white fish such as halibut, cod or even monkfish. We also included North Atlantic salmon, prawns or shrimp and scallops. You’ll also need some leek or shallot as well, we chose leek for the sweetness. Also a fat of choice and bottle of a nice white wine. A bit to deglaze with and the balance for you to enjoy while cooking.
While the bisque is reheating, add fat to a heated sauté pan. When the butter is bubbling add your leeks and minced garlic and sauté for a couple minutes. Now add your wine to deglaze, then toss in your peeled prawns or shrimp and cook a minute or so on each side. Cook until the just opaque. Remove from the shrimp and leek mixture from the pan and drain, cover and keep warm.
Place the scallops in the hot pan. Don’t move them until you see them getting opaque about half way up the scallop. Turn and cook another minute. Remove, drain and place with the prawns and reserve for plating. Next, sauté the white fish gently to keep the fish from falling apart. When one side looks done (about a minute) turn and cook the other side a minute or two. Remove, drain and place with the prawns and scallops. Keep warm for plating. While this is going on, be sure to stir the bisque to keep it from sticking. Also, drain your warmed bowls and dry them for plating. Place the salmon chunks in the pan cooking them on all side to your desired doneness. We prefer to freeze the fresh salmon for at least 48 hours, then thaw and cook seared to rare in the middle. Be careful not to over cook the pieces or they’ll fall apart during plating. Gently place one piece of cooked salmon in the center of a warmed bowl. Ladle a quarter (about 3/4 cup) of the bisque into the bowls around the salmon. I know a 3/4 of a cup doesn’t sound like much, but this bisque is rich. Next, spoon a quarter of your seafood sauté (prawns with leeks, scallops and white fish) on top and to the side of the salmon. Garnish with a ring or two of sliced fennel and a fennel frond. Serve with a nice sourdough bread for mopping up the bisque.
There you go, we’re ready to eat our Svenska skaldjur bisque med Scampi or Swedish seafood bisque with scampi (Seafood Sauté)
*We took some liberties with the “scampi” or seafood sauté, as the Fiskboden bisque had only salmon, white fish and prawns and no scallops. Also, when replicating their recipe, I mistakenly thought all the seafood was sautéed as the scampi was. That worked, but after consulting with my son the pro chef, we’re betting the salmon and white fish were flash steamed. Probably with a electric countertop steamer. Apparently they are very fast for steaming fish and such. Now I want one! Also, we’re not sure if Fiskboden actually called this dish a bisque or a soup. I guess we’ll just have to keep going back until they make it again.
So, when I cook this again (and I will), I’ll sauté the prawns and scallops, but steam the salmon and white fish using our Chinese steaming baskets. On a nutritional note, this is a super rich dish, so if you wish to reduce the fat and calories try the dish using milk instead of heavy cream. It’ll not be as rich, but should still taste good. One could also leave the dairy out and use our Seafood stock, made the simple way… in place of the cream. Haven’t tried that, but I don’t see why it wouldn’t work.
Cook’s thoughts: This is a great recipe and one I will repeat, making it with a “made from scratch” seafood broth. But the question is, what makes this recipe Swedish? Cause, that’s where I first tasted it and it has tonnes of dairy in it. Also, would you call it a bisque, chowder or soup? To me it’s a bit of all. What do you think? Do give it a try.
Chloe says, “I wonder how dad found out I got some of his seafood bisque???” This bisque gets my four paw rating cause I wanted more seafood. –
Thanks for having a read today and your comments are always appreciated. Just scroll down below the recipe to “Leave a Reply”.
Swedish Seafood Bisque with a Scampi (Seafood Sauté)
Swedish Seafood Bisque with a Scampi (Sauté) is our recipe replication for Svenska skaldjur bisque med scampi a favorite off-menu dish from restaurant Fiskboden in Lomma, Sweden. It's rich and creamy and pairs well with a crusty loaf of sourdough bread and a crisp chilled white or rose wine.
Ingredients
For seafood bisque:
- 2 tbsp (2 msk) bacon fat or fat of choice.
- 2 tbsp (2 msk) Un-salted butter.
- ¼ cup (30g) All-purpose flour.
- 2 cups ((473 ml) Seafood Broth - dark and delicious..., (see note 1).
- 1 cup (237 ml) Heavy cream, 35% + Fat content.
- 1 medium Fennel bulb, finely chopped, reserving several thin slices and the fronds for garnish.
Seafood Sauté (Scampi) [For alternate cooking method see Notes]
- 2 tbsp (2 msk) Bacon fat or fat of choice.
- 1 medium Leek, rinsed and thinly sliced.
- 2 cloves Garlic, finely minced.
- 4 fl oz White wine.
- 1 lb (450g) Prawns or shrimp, peeled and deveined.
- 8 medium Sea scallops, shell and connective tissue removed.
- 4 - 4 oz (114g) Cubes of fresh salmon.
- 4 - 4 oz (114g) Cubes of dense white fish, such as halibut, cod or monkfish.
Instructions
Seafood Bisque
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Place your Seafood Broth - dark and delicious... in a pot and bring to a simmer. This will be used in making the bisque.
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In a heated stock pan melt the butter and fat of choice. Continue heating until the butter begins to bubble, whisk in your flour and stirring continuously until the roux mixture is golden brown and has a slightly nutty smell. This should take about five minutes. Stay with it and don’t let it burn. If it does get too brown and burns, discard and start over.
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Slowly pour in you seafood broth*, whisking constantly until you have a smooth creamy texture.
*A word of caution here. Be very careful when ladling the stock into the roux, as live steam can be created causing burns. To be safe, remove the roux from the heat and let it cool for a minute or two. Then, gently ladle in the stock to the side of the pan stirring once steam abates. Wearing a long oven mitt is also wise.
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Once the bisque base begins to thicken and is well blended, slowly add your cream. Stir to fully blend. Taste for seasoning, but be careful with the salt as the seafood will add saltiness. Lower the heat to medium and bring the bisque back to serving temperature (this took about 15 minutes on our induction stove-top). Continue stirring every few minutes until the bisque is back at to a simmer. This would be a good time to warm your severing bowls with hot water
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When the bisque is heated, toss the chopped fennel into the bisque and stir.
Seafood Sauté (Scampi) [For alternate cooking method see Notes]
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While the bisque is reheating, add butter to a heated sauté pan. When the butter is bubbling add your leeks and minced garlic and sauté a couple minutes. Now add your wine to deglaze, then toss in your peeled prawns or shrimp and cook a minute or so on each side. Cook until the just opaque. Remove the shrimp and leek mixture from the pan and drain, cover to keep warm.
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Place the scallops in the hot pan. Don’t move them until you see them getting opaque about half way up the scallop. Turn and cook another minute. Remove, drain, reserve and place them with the prawns to keep warm.
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Next, sauté the white fish. When one side looks done (about a minute) turn and cook the other side a minute or two. Cook gently to keep the fish from falling apart. Remove and place them with the prawns to keep warm.
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While this is going on, be sure to stir the bisque to keep it from sticking. Also drain your bowls and dry them for plating.
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Place the salmon chunks in the pan, cooking them on all side to your desired doneness (see note 2). Be careful not to overcook or the pieces will fall apart during plating. Please read note 3 for an update.
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Gently place one piece of cooked salmon in the center of the warmed bowl. Ladle a quarter (about 3/4 cup) of the bisque around the salmon in the bowls .
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Next, spoon a quarter of your seafood sauté (divided equally) on top and to the side of the salmon. Garnish with a ring or two of sliced fennel and fennel frond.
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Serve with a nice sourdough bread for mopping up the bisque.
Recipe Notes
Please note that the servings can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- For your seafood broth we recommend using our Seafood Broth - dark and delicious... recipe as it was made for this dish. If preferred, a seafood broth of rich quality can be substituted.
- We prefer to freeze the fresh salmon for at least 48 hours, then thaw and cook seared and raw to rare in the middle.
- We believe steaming the salmon and white fish would best replicate Fiskboden's recipe. A Chinese steaming basket would work great for this. When steaming, watch your fish carefully as it cooks fast.
Alternative Cooking Method:
Should you wish to have a seafood bisque with a bit less fuss, disregard the seafood sauté (scampi) instructions and follow directions below.
- Cut your fresh salmon and white fish into pieces the size of the scallops. Then follow the steps below for cooking.
- Once the bisque is steaming hot, add the chopped fennel and stir.
- To your steaming hot bisque add white fish and stir, cook for one minute.
- Add your prawns and scallops, stir cook for another minute.
Bill says
Sounds and looks delicious. And other than subbing duck fat for goose, totally doable over here. The broth sounds decadent and then to load it up with great seafood sounds amazing. Thanks for sharing it, Ron.
Ron says
Bill, it is a very decadent dish. For you landlocked cooks, I’d recommend trying it with some nice wild caught shrimp, frozen or not. Do you remember the Swedish salmon dish Orrholmens Laxgryta you posted for our challenge last year. This dish is even richer and more yummy than that one.
Mimi says
That seafood broth is outstanding! I really wish I could make this, but it wouldn’t be the same with frozen seafood. And I even have goose fat in my fridge!!!
Ron says
Mimi, cooks secret, I used frozen shrimp for this dish. I say if you have goose fat, go for it. I love goose fat. Best of all is homemade fries using goose fat, only for those rare special occasions.
Mad Dog says
They both look delicious – you’ve reminded me of Lobstar, a gin produced by Michelin starred chef Kristof Marrannes. Apparently it contains one whole lobster per litre!
Ron says
Lobstar gin, wow I’m a huge gin fan so this intrigues me. I’ve check our Systembolaget (gov liqueur monopoly) and no luck. Would love to try some, wait maybe I should go to Belgium and find the source. Thanks for stopping by MD.
Eha says
Don’t tempt us, Mad ! The 500 ml bottle costs a king’s ransom here in Australia . . . and then one has to pay for the freight . . . I’m a purist as you know but it does sound interesting . . .
From the Family TAble says
Nice images (I especially liked the one of Chloe) and delicious-sounding recipes. Too bad I don’t have a local source for goose fat. That sounds so Swedish.
Ron says
When it come to fat, you I believe you can’t beat goose fat. In October of every year we purchase a free range goose from our local poultry farmer. It’s our center piece for American Thanksgiving in Sweden. The birds are big and fat and we usually get a liter of goose fat that we store in the freezer for those special occasions. Good ol bacon fat will work just fine in it’s place . Thanks for stopping by.
Eha says
The ‘Lomma Fish Soup’ has turned out very moreish indeed with quite some lessons to learn in the making! I would term this very elegant offering more as a bisque, but, then, chowders are not so common on Australian menus. It presents rich and somewhat decadent and very special for a dinner menu for friends. Oh, I’ll try it with duck fat I can easily access rather than goose fat tho’ would not have thought to put either in a fish soup 🙂 ! . . . And the Estonian translation for cusk’ is 1/2 km long so shall take your advice to substitute. ! . . . . And, oh Lordie Clo-girl, first you pinch asparagus and now you have your eyes on seafood: hey, gal, when are you going to start your own blog . . . ?
Ron says
Oh Eha, I think duck fat would work just fine in this dish. Cusk is an interesting fish, it reminds me of monkfish in some ways and cod in others. The Swedish name for the cusk is lubb. Chloe is becoming quite the foodie dog. As an example, she’s very picky about her veggies. If I pick a fresh green been from the vines and give it to her she gobbles it down. But a store bought, she want even touch it. Fresh salmon, if it smells fishy (which it shouldn’t) she turns her nose up.
2pots2cook says
Outstanding ! Keeper it is ! Thank you and enjoy the week end !
Ron says
Thank you 2pots2! Hopefully your having a great weekend down your way.
David says
Ron – I am so glad you left a note on my birthday cake post because now I have found your blog – and this bisque was the perfect way to begin my journey withy you. I can’t wait to try this and can only imagine I will give it four paws as well.
Ron says
David, I’m glad you found us. Oh, and the birthday cake on your site looks so yummy. I think you’ll like the Seafood bisque, let us know how many paws it gets at your table.
Alida @My Little Italian Kitchen says
Gosh this looks so good! I am a real seafood lover so my mouth is watering right now. I love your presentation too.
Ron says
Thanks Alida, we found of seafood here as well. But, I’m still thinking of that image of Marco grilling that sea bass in your family reunion post.
Jeff the Chef says
This bisque sounds so luscious. I’m continually looking for was to eat more seafood, so this is a very handy recipe.
Ron says
Glad you liked it Jeff and it was luscious. We eat a lot of seafood as well, it helps off-set the pork belly I consume. 😂 I hope you give it a try. We served just the seafood bisque (no seafood sauté) as a first course this weekend and it got thumbs-up from all.
John / Kitchen Riffs says
Terrific recipe! Really like the fennel in this. I never freeze my salmon, but I should — good idea to kill any little beasties that may be lurking in it. Chowder or bisque? This is a bisque to me — I always think of potatoes in chowder, but that’s probably a thing in the US more than in the rest of the world. Good stuff — thanks.
Ron says
Thanks John, Fennel and seafood go so well together. We freeze our salmon as we get it very fresh and I then break it down for sashimi and sushi. 🍣 Although we cook some we eat a lot raw (yum), thus the freezing. Yep, I think bisque as well. I love chowder and your right, it’s got to have potatoes. Swedish chowder to me is just a milk based soup, so I go back to my Seattle cooking roots when I want a proper chowder.
Lorraine @ Not Quite Nigella says
This looks so wonderfully full of flavour! Oh and Chloe, you cutie!! 😀 My dog Mochi always wonders where her share is too.
Ron says
Lorraine, thanks for having a read. It is a good one and easy to prepare, a bit involved but easy to make. With all that lovely seafood you have down there in Sidney, I think this would be a hit. Mr. NQN might even go for it.
Susan says
This looks like such a delicious dish and one that I’d love to try! Your dark and rich seafood broth has to be the key ingredient along with the delicious array of fresh seafood. We are lucky to be able to get some great seafood here, even though Lake Michigan doesn’t supply any of it 😉
Ron says
Thanks Susan, and the broth absolutely made the dish. Perhaps you’re an entree for one of your upcoming gourmet group dinner parties that you post about. My first ever ice fishing adventure was on Lake Michigan. Interesting hobby ice fishing.
Laura says
Ron, I totally agree with you, this beautiful and enticing dish is a bisque, a bit of a chowder and definitely in the soup category. I love the beautiful color of that bisque. So appetizing! And your fish is also gorgeous! No shortage of salmon and other seafood here in the Pacific Northwest, so this dish may be on my dinner table soon!
Ron says
No matter which it is, it sure is a delicious dish. I do miss shopping at Pike Place Market. We were regular Pure Food Fish Market shoppers when we lived in the PNW. I think this dish would be lovely with those sweet spotted Alaskan prawns, King salmon and Dungeness Crab meat piled on top. And, those crab shells for the broth. Big yum factor there. Thanks for having a read and your lovely comment.
frugal hausfrau says
I am so glad you DID post the recipe! What a treat! I think you may have achieved perfection in a bowl, Ron.
Mollie
Ron says
Well, thank you Mollie. Don’t know if it was “perfection in a bowl” but it sure tasted perfect the evening we had it.
David @ Spiced says
I’ve always been a bit afraid of making a seafood bisque at home simply because the stock is often so ‘seafood-y’ that it overpowers the dish. But I appreciate the background of chowders vs. bisque here. I always learn something from your posts, Ron! I’ve got to say that recreating dishes is one of our favorite activities, too. I enjoy a good challenge, and it’s always fun to play in the kitchen. Looks like your playing around worked quite well this time, too! Those bowls of bisque sound perfect for a chilly evening!
Ron says
You know I didn’t have any unpleasant seafoody smells. We have a vent hood, but it’s no dynamo. I suspect that if I had used crab shells, fish bones and such to make the broth, that it might of been a bit fishy smelling. The use of the fond concentrates to produce the Seafood Broth may have had the side advantage of reducing the fishy smell. If you’ve never tried a lobster or fish fond (soup base), give it a try. As always, thanks for taking time to have a read and commenting.
Ashika | Gardening Foodie says
Ron, this bisque looks so delicious. My son is the biggest fan of seafood. This is a recipe that I have got to try, he will absolutely love it !
Ron says
Ashika, I’m so glad to hear you’ll make this for your son. Oh, do I remember the fantastic seafood from my trips to South Africa. Those huge prawns you get would be fantastic with the bisque. Thanks for stopping by.
Ben|Havocinthekitchen says
While I’m familiar with chowder, I don’t think I’ve ever tried bisque before (And I clearly never made it myself). It looks utterly rich and delicious, Ron! The method you’ve described sounds pretty fascinating, from start to finish. Love the addition of fennel, too!
Ron says
Give it a go Ben, it’s really not difficult. We had friends over for a weekend gathering and served the bisque only (no seafood saute), garnished with crumbled bacon as an appy. They all mopped it up. Thanks for stopping by and happy bisque making.
Frank says
Wow, this sounds absolutely gorgeous! Definitely going to give it a go one of these weekends when I’m feeling ambitious. Just the bisque alone sounds delicious, but I bet the seafood sauté sends it right over the top.
Ron says
Frank it is yummy, but also a lot of fun to cook. It would be a breeze for a cook of your skills. Oh, and the seafood saute, it did take it right over the top. Thanks for having a read.
Jas - All that's Jas says
Seafood bisque is my husband’s favorite and this one sounds like it has wonderful flavors. I must make it for him! Thanks for the recipe. Pinning to my world recipes board. 🙂
Ron says
Thanks for the pin Jas and I hope your hubby likes the Svenska skaldjur bisque med scampi. I gotta tell you, I love the monthly “Noodles Without Borders” posts you and Bobbi are doing.
Pam says
Sweet Chloe, she obviously loved your bisque. It looks and sounds delicious and my hubby would gobble this down, since he is a huge chowder/bisque fan when it comes to seafood. Thanks for the recipe and informative post. I learned something new today ~ the difference between a bisque and chowder. Have a wonderful rest of the week!
Ron says
Hi Pam and I’m so glad to hear you enjoyed the post. Chloe is a very sweet Springer Spaniel and all springers are chow hounds. I hope your weekend will be as nice over your way as ours is projected to be. That’s one fine looking peach cobbler you got going on over at your blog.
Loretta says
What a gorgeous dish, and those ingredients? Wow! The seafood broth sounds amazing! Love all types of seafood and this has to be a winner! Sweden eh? My daughter was there last month for work, she fell in love with the place. Always love to see and hear about other places and their cuisines, so sure glad you popped up on my blog and said hello. 🙂
Ron says
Thanks Loretta and glad you pop over here to Scandinavia for a read. Sweden is a wonderful country to live and we’re glad to hear your daughter enjoyed her visit. I started visiting Scandinavia in 1998 and feel in love the the culture and Sweden (my wife’s Swedish). Just had a peak at that luscious looking Orzo Chicken Salad with Avocado-Lime Dressing on your site. Yum! Come by again soon.
Alida @My Little Italian Kitchen says
Oh yes please! And bisque is totally new to me. I can almost smell it, it must be delicious. Seafood is just amazing, in my family we are totally addicted to it, including the children, I guess because they started eating seafood when they were little. Thank you for the recipe and have a nice week.
Ron says
Alida thanks for stopping by. I’m so happy to have introduced you to a Swedish style bisque. I do believe I could eat seafood every day. Must say Alida, that Soft Fig Yogurt cake you have posted just now looks so good. And, a wonderful week to you as well.
Shashi at SavorySpin says
Ron, am so glad to have read this post – I have been using bisque and chowder interchangeably at times and I now realize I was so wrong – I had no idea that there was such a marked difference between the two! And, speaking of bisques, wow – this elegant and rich seafood bisque sounds and looks wonderful! So hearty! Loving that bacon fat used to begin it! So much flavor!
Ron says
Shashi, I’m so glad you made it buy for a read. Nothing wrong with a good chowder, but this bisque is like a chowder on steroids and as they say “everything is better with bacon” and goose fat (my fav). I got to tell you, that Apple Walnut Granola you posted today on your blog would sure look good in my breakfast (or lunch) bowl.
Ciao Chow Linda says
Oh my goodness. I am grateful for the comments you left on my blog, and until now, I had no idea you had your own blog, and a wonderful one it is. This recipe is so timely since I used lobster shells to make a seafood broth that I placed in the freezer until the day I could make a bisque. Yours looks simply wonderful, although I’m sure I can’t get some of those fish varieties here.
Ron says
Thanks Linda, such a compliment coming from a blogger of 10 years is praise indeed Aw, lobster stock in the freezer. Would that be by-from you tasty Lobster Fra Diavolo posting from August? So glad you stopped by for a read and thanks for taking time to comment.
All That I'm Eating says
This is an amazing colour and I bet it’s so full of flavour!
Ron says
Ah, but it was full of flavor Caroline and fun to make. Thanks for stopping by and having a read.
Healthy World Cuisine says
Rich and decadent and fit for a king! A hearty crusty loaf of bread to get every last drop makes for the perfect pairing. Goose Fat a little difficult to find here but we can find duck fat. With the holiday season looming this would the perfect dish to share for a gathering. So delighted to find your site Ron as your gravatar did not have the link. Wishing you a super week. Take Care
Ron says
Welcome Healthy World Cuisine! The seafood bisque is perfect with a good crusty sourdough bread. I’m glad you found us. We do this for fun and post about every two weeks. We look forward to having you guys around. Ha en bra vecka!