Tag Archives: fish & seafood

Lobster bisque

Lobster bisque

Lobster bisque is a soup recipe that is not cheap, but it is well worth the effort and cost. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised.

Marinated eel

Marinated eel

Eel swim thousands of miles from their birthplace in the Sargasso Sea (off the American coast) to the rivers of Europe. In Italy they are found at the mouth of the river Po, in the Tiber, and in Sicily and Sardinia. A favourite Roman recipe at Christmas is capitone, a mature female eel which is cut into chunks, marinated and cured in oil, vinegar and herbs, then grilled over charcoal. This recipe is using smaller eels and reversing the process, frying the eel chunks first, then marinating them. Marinated fish are popular in Italy and are usually eaten at the start of the meal as an antipasto. Eels are most often sold live, although they are sometimes available as steaks. A live eel is quite something to manage, so ask your fishmonger for advice. There are serious concerns surrounding the sustainability of eels, both wild and farmed (as even these are raised from wild elvers).