Rating: 4 stars
1 Ratings
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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.

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

153 calories; calories from fat 30%; fat 5.1g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.7g; protein 10.6g; carbohydrates 16.2g; fiber 1.2g; cholesterol 53mg; iron 5.7mg; sodium 313mg; calcium 205mg.
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