Red Pepper Bisque With Seafood

Course : Seafoods
Serves: 6
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1 tablespoon vegetable oil
4 medium sweet red bell peppers -- seeds and ribs remove, chopped
1/2 cup chopped onion
1/4 cup peeled -- chopped apple
1/2 cup peeled -- chopped carrot
4 cups chicken stock -- preferably
1/2 cup corn kernels -- fresh or
1 dash crushed hot red pepper
1/4 cup tarragon vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped fresh parsley or -- cilantro
1 teaspoon freshly ground white -- pepper
1/4 teaspoon salt -- (omit if using salted, canned stock)
1/4 cup baby shrimp -- peeled and
1/4 cup bay scallops -- halved

Preparation / Directions:

Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion, apple, and carrot. Sauté, stirring frequently, until the onions are translucent, about 5 to 7 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat and simmer the soup, partially covered, for 25 minutes. Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan. Stir in the corn, crushed red pepper, tarragon vinegar, lime juice, parsley, white pepper and salt. Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this step two days in advance and then refrigerated in a tightly sealed container. Just before serving, bring it slowly back to a boil and then add the seafood.) Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls.

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