Beaufort Bisque

[Cooksie]

I saw a picture of this, and it looks like something I'd love. As soon as I get to Sam's for some scallops, I'm going to give it a shot. I plan on following the directions except for one small omission...the ground fennel seed, just don't like that taste.

I'm not real sure about this part of the directions:

"Place scallops and shrimp in large saute pan. Add lemon juice and pour in enough water to cover. Place sheet of waxed paper over seafood and bring to boil."

What does the waxed paper bring to the party?

Link to recipe:
http://ifood.tv/chicken/214070-beaufort-bisque

 

[Johnny West]

This looks good and imagine one could put in any favorite white seafood. I'm getting to like fennel the more I eat it and enjoy the various licourice flavoured aperitifs.

 

[QSis]

I"Place scallops and shrimp in large saute pan. Add lemon juice and pour in enough water to cover. Place sheet of waxed paper over seafood and bring to boil."

What does the waxed paper bring to the party?

Excellent question, Cooksie!

I think it has stumped GOOGLE!!!

Lee

 

[Cooksie]

This looks good and imagine one could put in any favorite white seafood. I'm getting to like fennel the more I eat it and enjoy the various licourice flavoured aperitifs.

You probably like sambuca. Just the smell of it makes me recoil. I know people who love it though.

Excellent question, Cooksie!

I think it has stumped GOOGLE!!!

Lee

Ha! I already tried that. I've poached lots of stuff and never covered it with waxed paper. I'm going to just go with no cover like I always do.

 

[Johnny West]

I do and have a bottle under the bar as well as Pernod.

I use the non stick aluminum foil.