{"id":642,"date":"2014-12-14T20:25:59","date_gmt":"2014-12-14T20:25:59","guid":{"rendered":"https:\/\/offthehookontheplate.com\/?p=642"},"modified":"2014-12-15T10:26:22","modified_gmt":"2014-12-15T10:26:22","slug":"beer-and-smoked-gouda-seafood-bisque","status":"publish","type":"post","link":"https:\/\/offthehookontheplate.com\/?p=642","title":{"rendered":"Beer and Smoked Gouda Seafood Bisque"},"content":{"rendered":"

\"Beer<\/a><\/p>\n

1 pound cod
\n1 pound crab meat
\n\u00bd pound piece of slab bacon, sliced 1\/3 inch thick and cut into 1\/3-inch dice
\n1 celery rib, finely chopped
\n1 carrot peeled and finely chopped
\n1 small onion, finely chopped
\n1 large jalape\u00f1o, seeded and chopped
\n2 large garlic cloves, minced
\n1 tablespoon chopped thyme
\n 12-ounce bottle lager such as Warsteiner Premium Dunkel
\n 2 1\/4 cups seafood stock
\n4 tablespoons unsalted butter
\n1\/4 cup all-purpose flour
\n1 cup heavy cream
\n4 ounces sharp yellow cheddar cheese, coarsely shredded
\n4 ounces smoked cheddar cheese, coarsely shredded
\nSalt and freshly ground pepper
\nGarlic-rubbed baguette toasts, for serving
\nIf fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
\nIn a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalape\u00f1o, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1\/4 cups of seafood stock and bring to a simmer.
\nIn a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 pound cod 1 pound crab meat \u00bd pound piece of slab bacon, sliced 1\/3 inch thick and cut into 1\/3-inch dice 1 celery rib, finely chopped 1 carrot peeled and finely chopped 1 small onion, finely chopped 1 large … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[64,60,124,1],"tags":[110,122,200,205,121,51],"class_list":["post-642","post","type-post","status-publish","format-standard","hentry","category-food","category-recipe-2","category-soup-2","category-uncategorized","tag-beer","tag-crab","tag-fish","tag-seafood","tag-smoked-gouda","tag-soup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2mvVh-am","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=642"}],"version-history":[{"count":2,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/642\/revisions"}],"predecessor-version":[{"id":646,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/642\/revisions\/646"}],"wp:attachment":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}