Best 10 Garlic Fennel Bisque Recipes

CIOPPINO

Steps:

• Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
• Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
• Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
• Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

GARLIC FENNEL BISQUE

Steps:

• In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft., Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.

CRAWFISH BISQUE

Steps:

• Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
• Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
• Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
• Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot.

ONION AND FENNEL BISQUE

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

GRILLED FENNEL ON THE BBQ (ANISE IN FRENCH)

Steps:

• In a small bowl, whisk together oil, vinegar, mustard, and garlic, salt and pepper to taste.
• Cut off fennel stalks, quarter fennel bulb lengthwise (she said some remove the core, she doesn't bother). Brush each fennel quarter with marinade.
• Prepare grill and preheat to medium. Grill fennel, turning several times with tongs, until slightly charred and crisp-tender. Can also be done on a ridged grill panel.

TOMATO FENNEL BISQUE

Steps:

• Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
• Bring to a boil and reduce heat.
• Simmer, covered 10-15 minutes until vegetables are tender.
• Put 1/2 the mixture in a processor and blend until smooth.
• Strain to remove tomato seeds and skins.
• Return to saucepan repeat with remaining mixture.
• Heat through.
• Garnish with parsley or chives.

ONION AND FENNEL BISQUE

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
• Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes.
• Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.

RUSTIC SHRIMP BISQUE

Steps:

• In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and boil until most of the liquid is evaporated. Add 6 cups water, thyme and bay leaf and simmer, uncovered, for 15 minutes. Strain shrimp stock into a bowl, pressing on shells before discarding them.
• In same pot, melt 2 tablespoons butter with 1/4 teaspoon salt. Add shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer shrimp to a bowl.
• Add remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and sauté until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
• Set aside 4 to 6 nice-looking shrimp and stir remainder into bisque; let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a chunky mixture, as you like. (You may use an immersion blender to purée soup.) Return bisque to pot. Stir in the lemon juice and additional salt to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp and a piece of fennel frond.

GARLIC FENNEL BISQUE

Steps:

• in a dutch oven, bring the water, cream and garlic to boil. reduce heat cover and simmer for 15 min or until garlic is soft. add fennel and fennel fronds, cover and simmer 15 minutes longer or until the fennel is soft. cool slightly. in a blender process soup in batches until blended. return all to pan. season with salt and pepper; heat through. sprinkle each serving with pine nuts. yummy