{"id":7975,"date":"2017-07-03T07:15:43","date_gmt":"2017-07-03T11:15:43","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=7975"},"modified":"2023-12-19T10:48:52","modified_gmt":"2023-12-19T15:48:52","slug":"smoked-fish-bisque","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/smoked-fish-bisque\/","title":{"rendered":"Smoked Fish Bisque"},"content":{"rendered":"\n\n\n\n\n
In medium saucepan, melt butter. Add onion and celery and cook until tender. Blend in flour, salt, pepper and paprika. Add milk slowly and cook, stirring constantly, until mixture begins to thicken. Add cream and continue to cook until thick, about 20 minutes. Add fish and heat. Garnish with chopped parsley.<\/p>\n\n\n
This recipe was adapted from the Shrimp Bisque recipe.<\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"
This recipe was adapted from Mariner’s Menu Shrimp Bisque recipe.<\/p>\n","protected":false},"author":23,"featured_media":7976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[99,15],"tags":[171,145,116],"class_list":["post-7975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-mariners-menu","tag-bisque","tag-main","tag-soup"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"\n
Smoked Fish Bisque - Mariner's Menu<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\t\n\t\n\t\n