Ragoût De Mer Recipe
Pétoncles, crevettes nordiques, homard, morue, goberge, thon, bisque.
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Ingredients
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Seafood
Bisque
Method
Preparation
- 1
- 2
Add Flavor
Stir in the tomato paste and cook for another 2 minutes. Add the fish stock and bring to a simmer.
- 3
Finish the Bisque
Reduce heat and stir in the heavy cream. Season with salt and black pepper to taste. Let it simmer on low for about 10 minutes.
Cooking the Seafood
- 4
Add the Seafood
Once the bisque is ready, gently add the scallops, shrimp, lobster, cod, pollock, and tuna. Cook for about 5-7 minutes or until the seafood is cooked through.
- 5
Final Touch
Garnish with fresh parsley before serving. Serve hot in bowls.
