This yummy seafood bisque is not a traditional bisque as it was not pureed , and it is also not a chowder, as it was not thickened nor were there any potatoes in the soup. It is more of a tasty seafood soup somewhat like a bisque.
In the freezer section at our grocery store we discovered packages of frozen seafood medleys - a combination of shrimp, scallops, clams and muscles - a very tasty combination. The directions said to remove the package from the outer package - add the pack of seafood to boiling water, and boil 8 minutes turning over the pack of seafood half way through. This gave a lovely seafood broth inside the package which I then added to the tomato cream base. A lovely, and easy dinner or lunch.
300 grams frozen seafood medley
14 ounce can of diced tomatoes
2 Tblsp. Extra Virgin Olive Oil
1/2 of a celery stalk finely diced
1 shallot finely diced
1 minced garlic clove
1 tsp. dried Thyme, and Parsley
1 large bay leaf
salt and fresh cracked pepper to taste
a good splash of Lactose free cream
Heat up a pot on low heat with the EVOO. Add the shallot, celery, and garlic sauteing about 5-7 minutes until the shallot and celery are translucent. Season with salt, fresh pepper, thyme and parsley and saute another minute. Pour in the tomatoes and add the bay leaf. Keep on a low simmer, and meanwhile cook the seafood medley as per directions. Once cooked, cut the package open and pour into the tomato mixture giving it a good stir. Remove from the heat and add in a good splash of cream, stirring to incorporate. Serve hot with some nice gluten free bread or buns.