Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Salmon and Dill Bisque

                                                 Serves 6
Roux- 1/8 cup drawn butter
            1/8 cup flour
  1. In a sauté pan, place butter and flour in and place on stove top on medium heat and stir continuously for 2 to 3 minutes to bring out the nutty flavor. Pull off stove and lrt set at room temperature
For the soup:
1 TB. – drawn butter
3 TB. – Spanish onion (minced)
2 TB.- red bell pepper(minced)
1 Lb. – salmon coarse chopped (skinned ,deboned, orange meat only)
¼ cup – cream cheese (softened)
3 cups – chicken stock
1 tsp. – Worcestershire sauce
4 dashes – Tobasco sauce
Pinch – salt and ground white pepper
2 cups – heavy whipping cream
2 tsp. – dry dill weed
  • In a 2 quart sauce pot, place on stove and put in the butter and place on medium high heat.Add onion and red pepper and cook until just sweated. add the salmon, cream cheese, stock, Worcestershire, tobasco, salt and pepper. Bring to a boil. Cook until salmon is just cooked and cream cheese is fully melted.
  1. Slowly stir in the roux and thicken the soup. Turn heat down to low, and add heavy cream and cook a few more minutes stirring often. Add the dry dill and taste. Adjust seasoning if necessary. In your favorite 6 bowls pour soup in and garnish with a sprig of fresh dill.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!