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EDDY
ROBEY'S RECIPES  |
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Easy Fish Bisque |
2/1/2003 |
Issue: 4.02 |
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Brrr, it's cold out there.
Just the time to nestle in with something soothing. This meal is simple to prepare, yet the flavors are luxurious. Have dessert in front of the fire and enjoy the melt in your mouth sensation of the mousse. Though the cold winds blow, may your hearts be warm and comforted. Easy Fish Bisque 2 tins condensed Tomato Soup 1 pint Half and Half 1/2 cup dry Sherry 2 ounces Parmesan Cheese, grated 2 tablespoons Butter 1 pound of any firm, white-fleshed fish, in bite-sized pieces 1 pound sliced Mushrooms Method Melt the Butter in a large saucepan over medium heat. Add the Mushrooms and Sherry. Cook, stirring occasionally until they are done. Add all the other ingredients. Cook, stirring constantly just until the mixture comes to a boil. Serve. Copyright 2002 Eddy Robey Excerpts from It's Not Just Chicken Soup. hosted by the Gantseh Megillah Back to the recipe list. |
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