Golden Oyster Bisque

Golden Oyster Bisque Recipe
Randy Mayor; Lydia DeGaris-Pursell
Saffron colors this holiday favorite a rich yellow-gold. You won't miss it if you omit it, though; the bisque will simply look paler, like oyster stew or chowder.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 30 %
Fat 5.1 g
Satfat 2.4 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 10.6 g
Carbohydrate 16.2 g
Fiber 1.2 g
Cholesterol 53 mg
Iron 5.7 mg
Sodium 313 mg
Calcium 205 mg

Ingredients

2 (8-ounce) containers standard oysters, undrained
1 (8-ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander seeds
3 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Preparation

Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.

Combine water and saffron in small bowl; set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.

December 2001
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