2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
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- Parchment Paper
    (by the sheet)
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and more.....
 
 













Roasted Tomato Saffron Bisque with Mussels and Scallops
 
  • If you like tomato soup in general then you will LOVE this bisque! Roasting  all the veggies first makes for a very complex and flavorful broth and the seafood is the finishing touch. Now we have to come up with a good grilled cheese sandwich to go with
  • Easy enough for a family dinner but elegant enough for guests. .
  • You can make the base ahead of time and add your seafood of choice in the last 5 minutes of warming the soup.

Ingredients
  • 4 cups sweet onions, chopped
  • 2 cups red peppers, chopped
  • 1 cup whole garlic cloves, peeled
  • 2 - 28 ounce cans San Marzano whole tomatoes, drained, save juice
  • 2 pints grape tomatoes
  • 1/2 cup extra virgin olive oil, divided
  • 1 tablespoon herbed sea salt
  • 1/2 cup shallots, finely chopped
  • 1/4 cup fresh garlic, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 white wine
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup half and half
  • 2 - 32 ounce vegetable broth(We prefer Imagine brand No-Chicken broth)
  • 1/4 cup tomato paste
  • 1/8 teaspoon saffron threads
  • 2 pounds mussels in the shell, rinsed
  • 2 pounds bay scallops(or use sea scallops cut in quarters)

       

Directions
  • Preheat oven to 425 degrees.
  • Combine onions, peppers, garlic cloves, San Marzano tomatoes, grape tomatoes, 1/4 cup olive oil, and herbed salt. place on a large baking pan and cook for 20 minutes.While veggies roast, saute garlic and shallots in remaining olive oil, in stockpot, about 4 minutes. Add veggie broth, reserved tomato juice, tomato paste, white wine, salt, pepper, and saffron threads. Bring to a boil and reduce heat to a simmer.When roasted veggies are done, add to simmering pot. Bring to a boil again, then reduce heat to medium. Cook for about 5 minutes. Remove from heat and puree very carefully, with immersion blender or regular hand blender. After soup is pureed, return to medium heat and add mussels and scallops. Cook until mussels open(discard any that do not open). Add half and half, stir well, taste for salt and pepper, adjust if necessary.
  • serves about 8 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2008