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Snapper Bisque
Ingredients
3 Snapper Fish Heads
2 can Campbell's Cream of Mushroom Soup
1 can Pet evaporated milk
1 jar of roasted red peppers
1 lb fresh sliced mushrooms
2 tbsp olive oil
1/4 cup dry white wine
Salt and Pepper to taste
Top with shredded mozzarella cheese
Boil the fish heads until tender. Remove all the meat from the fish heads. Set aside in a casserole dish. Saute' the mushrooms in olive oil then add the dry white and the red peppers.
Mix the fish meat with the cream of mushroom soup and milk. Fold in the mushrooms and peppers. Bake for 20 minutes until warm and then add the mozzarella cheese.
