Spicy Oxtail Bisque Recipe
Ingredients
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 To taste, chopped | |
| Butter | 3 Tablespoon | |
| 1 cup oyster liquor | ||
| 5 cups fish stock or milk | ||
| Oysters | 30 Small | |
| Salt | To Taste | |
| Pepper | 1 | |
| Paprika | 1 Teaspoon | |
| Pinch thyme | ||
| Dash nutmeg | ||
| Dash cayenne | ||
Directions
Put celery, onion and green pepper into a blender and puree.
Saute in butter for 4 or 5 minutes.
Add the strained oyster liquor and the milkor fish stock to the vegetables and cook for a further 10 minutes.
Blend in the blender again.
Season to taste, heat up add the oysters.
A dash of brandy may be added if desired.
Saute in butter for 4 or 5 minutes.
Add the strained oyster liquor and the milkor fish stock to the vegetables and cook for a further 10 minutes.
Blend in the blender again.
Season to taste, heat up add the oysters.
A dash of brandy may be added if desired.
Chef
