Great tasting bisque, easy to make.
Golden Oyster Bisque
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)
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Amount per serving
- Calories: 153
- Calories from fat: 30%
- Fat: 5.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.7g
- Protein: 10.6g
- Carbohydrate: 16.2g
- Fiber: 1.2g
- Cholesterol: 53mg
- Iron: 5.7mg
- Sodium: 313mg
- Calcium: 205mg
- 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
- 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.
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