Even More Fish For Cindy and Me – Seafood Bisque and Must Try Sablefish with Mustard Caper Cream Sauce

Seafood Bisque

After eating the cioppino for Thanksgiving, there were five cups of super tasty, somewhat chunky broth remaining.  As you likely know, I’m more of a recipe follower than a real cook, but I decided to give real cheffing a try and turn the cioppino leftovers into a seafood bisque.  Per the web, “bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.”  

So, I reheated the leftover broth and used the immersion blender to puree the broth then whisked in 1½ cups of heavy cream with three tbsps. Cornstarch. 

then whisked in 1½ cups of heavy cream with three tbsps. cornstarch.  The seasoning needed no adjustment so it was served as is.

It was awesome and next time I’ll make more cioppino broth just for the bisque.

Pan Fried Sablefish with Mustard Caper Cream Sauce

We had two pieces of Sablefish in the freezer and opted to make them with mustard cream sauce using the recipe from three years ago.  Here is the recipe again as you must try it if you like fish and the sauce ingredients.

Pan Fried Sablefish with Mustard Caper Cream Sauce

Ingredients:

2 tablespoons whole-grain mustard (we used coarse ground)

1 tablespoon capers

1 teaspoon dried tarragon

2 tablespoons olive oil

2 tablespoons white wine

2 tablespoons butter

2 tablespoons heavy cream

2 sablefish fillets (or your favorite white fish)

½ cup AP flour

2 tablespoons canola oil

salt and black pepper to taste

Instructions:

1. In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.

2. Pat the fish fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.

3. Heat 2 tablespoons of canola oil in a skillet. Cook until opaque throughout, a couple minutes per side for the thin filets.

4. Pour the sauce over the fish in the frying pan then plate and top with the sauce.

We sided the fish with Brussels sprouts/sweet potato hash topped with the sauce which was also awesome.

The Verdict:

Both Cindy and I thought it was as good as any fish dish we've ever eaten and the sauce was so good that we used it on the hash where it worked well - I'll sure make the sauce again.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/30 & 12/1/25 event dates