Seafood Bisque


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Seafood is an integral part of Taiwanese cuisine. This recipe for a slow-simmered savory seafood stew brings together fresh calamari, shrimp and scallop.


  • 20 shrimp, peeled and deveined
  • 20 scallops, medium size
  • 2 calamari steak pieces, cut into strips. [As an alternative, you can also use squid, cut into rings.]
  • 3 Tbsp. butter
  • 1 medium white onion, cut into small chunks
  • 8 cloves garlic, patted
  • 1 large or 2 small red peppers, cut into small chunks
  • 2 medium tomatoes, diced
  • 1 can (15 oz) tomato sauce
  • 1 can chicken broth
  • ½ teaspoon ground pepper powder
  • ½ teaspoon garlic powder
  • 1 cup milk
  • 1 teaspoon sugar
  • 2 cups water


  1. Heat the butter in a large pot, and sauté the onion and garlic to bring out the fragrance.
  2. Add red pepper, tomato and cook for two minutes.
  3. Add the rest of ingredients except for the seafood and bring to a boil. Then turn the temperature to low and let simmer for about 40 minutes.
  4. Add the seafood to the pot and bring the soup to a boil once again.
  5. This dish makes 10 to 12 servings.


Fish can also be added to the recipe, but be sure to use the the freshest cuts to ensure that a fishy flavor doesn’t ruin the taste of bisque.

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