INGREDIENTS:
RELISH
· 1 small avocado, finely diced· 1 cup fresh corn kernels (about 1 large ear; see Tips) or thawed
· 1 medium tomato, seeded and finely diced
· 1 tablespoon lime juice
· 1/4 teaspoon salt
· Freshly ground pepper to taste
BISQUE
· 1 tablespoon extra-virgin olive oil· 1 cup fresh corn kernels (about 1 large ear; see Tips) or thawed
· 1 cup chopped onion
· 1 cup diced yellow bell pepper
· 1 1/2 cups diced peeled russet potato
· 3/4 teaspoon sweet or hot smoked paprika plus more for garnish
· 1 cup dry sherry
· 2 cups seafood stock or broth or reduced-sodium chicken broth
· 2 cups low-fat milk
· 12 ounces crab meat drained if necessary
· 1/2 teaspoon salt
· 2 cups seafood stock or broth or reduced-sodium chicken broth
· 2 cups low-fat milk
· 12 ounces crab meat drained if necessary
· 1/2 teaspoon salt
PREPARATION:
1. To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
2. To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
3. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.
Komentar
Posting Komentar