AL’S SEAFOOD BISQUE – FROM AL’S SOUP KITCHEN, NYC

2 c Dry white booze

1 Bay root

1 Onion, rounded off chopped

1 cl Garlic

2 Ribs celery

1 Lobster (1- 1 1/2 lb)

12 md Shrimp in a bombard

24 Mussels, good scrubbed

12 Sea scallops

4 c Heavy defeat thick thick cream

1 c Milk

1 ts Dried thyme

1 tb Minced uninformed parsley

1/4 ts Dried rosemary

1 c Fresh spinach, chopped

1/2 c Grated carrot

Salt & peppers to ambience 1/2 ts Fresh lemon remove

1. Combine a white wine, brook leaf, onion, garlic, as well as celery in a vast

stockpot over middle heat. Bring to a boil. Add a lobster, cover a pot as well as steam for 10 minutes. Remove a lobster. 2. Add a shrimp, cover a pot, as well as steam for 5 minutes. Remove a

shrimp with tongs. 3. Add a mussels, cover a pot as well as steam until they open, about 5

minutes. Remove a mussels with tongs, remove a meat, as well as drop a shells. Discard any which do not open. 4. Add 2 cups H2O to a glass in a pot, move to a boil, as well as afterwards supplement

the scallops. Cover a pot as well as steam for 3 minutes. Remove a scallops with tongs. 5. Extract a lobster meat, renting a shells. Peel as well as devein a

shrimp, renting a shells. Chop a meats in to bite-sized portions; cover as well as set aside. 6. Return a seafood shells to a pot of gas as well as supplement 2 cups water.

Bring to a boil, as well as afterwards revoke a feverishness as well as cook for thirty minutes. Strain a gas as well as lapse to a pan. 7. Bring a gas to a cook over low heat. Add a cream, milk, thyme,

parsley as well as rosemary as well as cook until a reduction thickens slightly, 5 minutes. Add a lobster, shrimp, mussels, as well as scallops as well as cook for 2 minutes. Stir in a spinach as well as carrots as well as cook an additional 2 mins only to shrivel a spinach. Season with salt as well as pepper, as well as stir in a lemon juice. Serve hot. Serves 6. Source: The New York Cookbook, Molly O’Neill, 1993