A seafood bisque uniquely flavored with fenugreek.
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Remove from heat to avoid over cooking. Serve into bowls.
Fish: A thick meaty fish like catfish, mahi mahi, cod, or halibut is best for this bisque. A thin delicate fish like tilapia or swai falls apart. I
Mushrooms: You can use almost any kind of mushroom. I prefer the crimini, but white button mushroom or shiitake would work fine. Even if you wanted to get fancy and use two or three different kinds like adding oyster mushrooms or similar would be great.
Potatoes: Red potatoes are best, but any kind would work. The thing is to cut them into bite size pieces that are small enough to cook thoroughly in this short amount of time.
Cream: This recipe uses half and half, heavy cream also works yielding a rich, creamy consistency. A lactose free dairy product works fine.
Seasonings: The fenugreek smells like a mild curry mixed with some other herb. In use, it can have a very bitter after taste if used alone. The garam masala and cumin alleviate this aftertaste and add richness to the dish. Regarding the salt and pepper, taste throughout the cooking and adjust the salt as needed. The black pepper you only need to add once.
Recipe author: MJ of MJ's Kitchen