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Seafood Bisque Dip

This dip is a bit time consuming but worth every bite. It has the rich flavor of bisque in every dip!

Seafood Bisque Dip

  • 1 tsp Olive Oil
  • 1 tsp Butter, unsalted
  • 1 ea Onion, minced
  • 1 ea Garlic clove, minced
  • 13 oz can Tomatoes, diced, no salt or seasoning added
  • 3 bottles Clam juice, 8 oz
  • 1/2 cup Dry White Wine or Dry Sherry
  • 1/2 cup Rice, uncooked white rice
  • 2 Tbsp Corn starch
  • 1 cup Lobster or crab meat (you can find it in a jar, can, or frozen)
  • 1 cup Scallops, big or small is fine
  • 1 cup Fresh fish, raw Cod of Tilapia is fine
  • 1 cup Sour cream
  • 2 Tbsp Sauce Goddess Sweet Heat (this will serve as the salt and pepper so add more if you need it)

  1. In a stock pot, sauté onions and garlic in olive oil and butter until tender.
  2. Add all ingredients except lobster, scallops, fish and sour cream to pot.
  3. Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
  4. Add lobster meat, fish and scallops. Simmer very low for 10 minutes.
  5. Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.
  6. Cool completely, approx. 30 minutes.
  7. Stir in sour cream and Sweet Heat and serve.

Great with bread, chips or Fritos Scoops!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 cups
Serving Size: 1/4 cup

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