Fennel and Scallop Bisque

Trim fennel bulbs by removing the tough outer layers and fronds, then cut in half lengthwise and thinly slice, reserving a small amount of frond for garnish. Peel and dice the onion, cut the celery stalk into small pieces, peel and thinly slice the potato, and mince the garlic.

Melt the unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, sliced fennel, celery, and minced garlic, stirring occasionally until the vegetables are softened and just beginning to caramelize, about 8 minutes.

Pour in the white wine or sherry, scraping the bottom of the pot with a wooden spoon to release any caramelized bits. Simmer for 2 minutes to reduce the alcohol slightly.

Add the sliced potato, fish stock or clam juice, and water to the pot. Bring to a boil, then reduce the heat and simmer gently for 15 minutes until the potato and fennel are completely tender.

Pat the sea scallops dry with paper towels and add them to the simmering broth. Cook for 3-4 minutes until the scallops are just cooked through and opaque.

Remove from heat and allow the soup to cool slightly, about 5 minutes. Working in batches if necessary, carefully transfer the soup to a blender and purée until smooth and creamy, then return to the pot.

Gently reheat the bisque over low heat, stirring occasionally, until it reaches serving temperature. Do not allow it to boil.

Season the bisque with salt, pepper, and a pinch of freshly ground nutmeg, adjusting to taste. Stir in Bermuda hot pepper sauce if desired for additional heat.

Ladle the bisque into warmed bowls and garnish with reserved fennel fronds. Serve immediately.