Larry’s Catch
Printable Recipe
Larry's Catch | Dec 29, 2025 | High Protein

Tartes aux bisque de fruits de mer

Tarte riche en bisque de fruits de mer faite avec le mélange de soupe Larry’s Catch et une pâte feuilletée dorée. Un plat côtier raffiné, de niveau chef.

Servings 4 ppl
Cook 60 min
Difficulty Hard
Dietary High Protein

Ingrédients

  • 1 lb Larry’s Catch Chowder Mix
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/3 cup brandy or dry sherry (optional)
  • 3 cups seafood stock (or fish/vegetable broth)
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • Salt and freshly cracked pepper, to taste
  • 2 tbsp fresh parsley or chives, chopped (for garnish)
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 4 oven-safe ramekins or crocks

Nutrition

  • Calories: ~460 kcal
  • Protein: ~24 g
  • Total Fat: ~30 g
  • Saturated Fat: ~15 g
  • Omega-3 Fatty Acids: ~1.5–2 g
  • Carbohydrates: ~26 g
  • Fiber: ~1.5 g
  • Sugars: ~4 g
  • Sodium: ~720 mg (varies with stock and seasoning)
  • Cholesterol: ~110 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  • Preheat oven to 400°F (200°C) and place oven-safe ramekins on a baking sheet. Lightly butter the rims.
  • In a large pot over medium heat, melt butter with olive oil. Add onion, carrot, and celery and cook 6–8 minutes until softened without browning.
  • Add garlic and cook for 30 seconds until fragrant.
  • Stir in tomato paste, smoked paprika, and optional cayenne. Cook for 2 minutes until slightly darkened and aromatic.
  • Add brandy or sherry (if using) and simmer 1–2 minutes to reduce.
  • Pour in seafood stock and bring to a gentle simmer. Cook 15–20 minutes to reduce and deepen flavour.
  • Blend the soup base until smooth, then strain through a fine mesh sieve for a silky texture. Return to the pot.
  • Stir in heavy cream and warm gently without boiling. Season with salt, pepper, and lemon juice.
  • Add the chowder mix and cook at a gentle simmer for 3–6 minutes until seafood is just cooked through and tender.
  • Ladle bisque into ramekins, leaving about 1/2 inch space at the top.
  • Cut puff pastry circles slightly larger than the ramekins, place on top, press lightly to seal, brush with egg wash, and cut a small vent slit.
  • Bake 15–18 minutes until puffed and golden. Rest 5 minutes before serving.
Source: https://larryscatch.com/blogs/recipes-3/seafood-bisque-pot-pies
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