Wasabi Seafood Bisque
This is a variation on the traditional thick creamy bisque and is one I put together the other night. It was really simple to make and was really delicious. I actually was thinking of making a chowder, but couldn’t be bothered waiting too long. The bisque turns out to be quite thin, but great with crusty bread to soak it up. 🙂
1/2 glass white wine (we used Sauvignon Blanc)
1 onion – finely chopped
2 carrots – finely chopped, but not grated
12 mussels in shell
12 frozen prawns
1 cup frozen crabmeat
1 can coconut milk
1 tsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
- In a large saucepan put the white wine, onion and carrot. Stir to mix.
- Add unopened mussels and the seafood.
- Pour coconut milk over top of mixture.
- Season to taste. We used quite of a lot of freshly ground black pepper.
- Mix together.
- Put saucepan over low heat and allow to heat through.
- Put lid on and allow to cook for 10 minutes without coming to the boil.
- Check that mussels have opened. If not, then put back on heat for another 5 minutes.
- If mussels have not opened by now. remove and discard the unopened mussels.
- Remove from heat.
- Stir in the Namida® Wasabi Paste until thoroughly mixed.
- Serve in large bowls with crusty french bread.
This meal is very filling and so easy to make with lots of different flavours and textures. The next time I think I will add some capsicums or maybe a chilli.