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.
Place your Seafood Broth - dark and delicious... in a pot and bring to a simmer. This will be used in making the bisque.
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.
*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.
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
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.
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.
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.
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.
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 .
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.
Should you wish to have a seafood bisque with a bit less fuss, disregard the seafood sauté (scampi) instructions and follow directions below.