This is a great dinner that is warm, comforting and filled with great flavor. Saffron and white wine give the soup that special touch that turns Tuesday night dinner into something special. French Seafood Bisque serves 6 1 pound of shrimp, peeled 1 pound of bay scallops 6 tablespoons of butter 1 cup of yellow onion, diced 1 leek, white and light green parts, diced 2 carrots, diced 1 cup of mushrooms, sliced 3 cloves of garlic 4 saffron threads (optional) sea salt black pepper
2 cups of white wine
2 cups of chicken stock
4 whole tomatoes (from 1 can), chopped 1 1/2 cup of heavy cream 1 teaspoon of fresh chives, chopped In a saute pan, cook the shrimp and scollops in 3 tablespoons of butter, set aside. In a soup pot, melt the rest of the butter and cook onion, leek, carrots, garlic, saffron, and mushrooms. Cook for 10 minutes until soft. Add white wine, chicken stock, salt and pepper. Cook at a simmer for 10 minutes. Add tomatoes and cream. Cook for 5 more minutes, then add shrimp and scallops. Served hot garnished with chives.