Provencal Seafood Bisque

Hank made that seafood bisque for us the other day and it was so outrageously good I begged him to manufacture it again. I served some of it to a friend from Provence whose eyes lit up upon tasting it, “This is just like we have at home! ‘Bisque de Fruits de Mer’”. The saffron is fundamental, and even though I usually don’t like saffron, that soup has turned me into a saffron lover. I hope you manufacture it. ~Elise

This is a curious, blended fish soup I’ve been making, in various forms, for many years. I like blended soups, which can seem creamy even without cream – although

that one does have a little cream added at the end. They’re just, well, more refined than a typical country soup. And sometimes I feel the need for a touch of elegance, even on a busy midweek night.

One of the things that makes that soup so lovely? It only takes about 30 minutes to compose. Yet, eaten with fresh bread and a glass of wine, you feel like you’re sitting at an oceanside bistro in Provence; there is a similar soup made like that in the South of France.

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