PIKE PLACE FISH MARKET shrimp bisque
anyone tried making this recipe? just wondering if it's any good!
Traditionally a fish stock (essentially what is being made up to the cream and shrimp part)is cooked 2o min vs the long cooking of Chicken and beef varieties. I understood that some of the flavor etc is imparted as the stock cools, so I would cook this a little shorter and let it cool a bit before straining.