Seafood Bisque Recipe

Introduction

This seafood bisque is a rich, creamy soup bursting with the fresh flavors of shrimp and crab. Perfect as an elegant starter or a comforting main, it combines a smooth, velvety base with tender seafood for a satisfying experience.

Ingredients

• 5 tablespoons unsalted butter
• 1 medium sweet onion, finely diced
• 3 celery stalks, minced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 pound jumbo shrimp, peeled and deveined
• 12 ounces lump crab meat, checked for shells
• 1/4 cup quality dry sherry
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon white pepper
• Salt to taste
• Fresh chives, minced (for garnish)
• Fresh tarragon, chopped (for garnish)
• Crème fraîche (optional, for garnish)
• Extra shrimp (optional, for garnish)

Instructions

1. Step 1: In a large Dutch oven, melt the butter over medium heat. Add the diced onion and minced celery, cooking until softened, about 5 minutes.
2. Step 2: Add the minced garlic and cook until fragrant, about 1 minute.
3. Step 3: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
4. Step 4: Gradually whisk in the warmed milk and seafood stock, stirring continuously to prevent lumps.
5. Step 5: Stir in the tomato paste, bay leaves, and Old Bay seasoning. Let the mixture simmer for 5 minutes.
6. Step 6: Add the heavy cream and simmer for another 5 minutes until the bisque slightly thickens.
7. Step 7: Add the shrimp and cook for 3-4 minutes until they turn just pink.
8. Step 8: Gently fold in the crab meat and dry sherry. Heat through for 2 minutes.
9. Step 9: Remove the bay leaves and adjust the seasoning with salt and white pepper to taste.
10. Step 10: Serve the bisque hot, garnished with fresh chives, chopped tarragon, a swirl of crème fraîche if desired, and extra shrimp for an elegant touch.

Tips & Variations

• For a smoother texture, you can blend the soup before adding the seafood.
• Substitute dry white wine for the sherry if preferred.
• Use fresh seafood stock made from shells for a more intense flavor.
• Add a pinch of cayenne pepper for a subtle spicy kick.

Storage

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid boiling after adding cream to maintain the smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this bisque?

Yes, frozen shrimp and crab meat can be used. Thaw them completely before adding to the soup to ensure even cooking and the best texture.

Is there a substitute for seafood stock?

If seafood stock is unavailable, clam juice or vegetable broth can be a suitable alternative, though the flavor will be less intense.

Seafood Bisque Recipe

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★★★★★

4.7 from 131 reviews

This rich and creamy Seafood Bisque features jumbo shrimp and lump crab meat simmered in a flavorful base made from butter, vegetables, seafood stock, milk, and cream, enhanced with tomato paste and Old Bay seasoning. Perfectly garnished with fresh chives, tarragon, and a touch of crème fraîche, this bisque is a luxurious and comforting dish ideal for a special dinner or elegant starter.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Base:

• 5 tablespoons unsalted butter
• 1 medium sweet onion, finely diced
• 3 celery stalks, minced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 bay leaves

For the Seafood:

• 1 pound jumbo shrimp, peeled and deveined
• 12 ounces lump crab meat, checked for shells
• 1/4 cup quality dry sherry
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon white pepper
• Salt to taste

Garnish:

• Fresh chives, minced
• Fresh tarragon, chopped
• Crème fraîche (optional)
• Extra shrimp for garnish

Instructions

1. Sauté vegetables. In a large Dutch oven, melt the butter over medium heat. Add the finely diced onion and minced celery, cooking until softened, about 5 minutes.
2. Add garlic. Stir in the minced garlic and cook until fragrant, approximately 1 minute, ensuring it does not brown.
3. Create roux. Sprinkle the all-purpose flour evenly over the vegetables and cook, stirring constantly, for 2 minutes to form a roux which will thicken the bisque.
4. Add liquids gradually. Slowly whisk in the warmed whole milk and seafood stock while stirring constantly to prevent lumps, creating a smooth base.
5. Flavor with tomato paste and herbs. Stir in the tomato paste, add the bay leaves, and sprinkle in Old Bay seasoning. Let the mixture simmer gently for 5 minutes to blend the flavors.
6. Add cream and thicken. Pour in the heavy cream and continue simmering for another 5 minutes, allowing the bisque to slightly thicken.
7. Cook shrimp. Add the peeled and deveined jumbo shrimp to the bisque, cooking for 3 to 4 minutes until they turn pink and are just cooked through.
8. Add crab meat and sherry. Gently fold in the lump crab meat and pour in the dry sherry. Heat through for 2 minutes without breaking up the crab meat.
9. Season and finish. Remove the bay leaves from the pot. Taste the bisque and adjust seasoning with salt and white pepper as needed.
10. Serve and garnish. Ladle the bisque into bowls and garnish with freshly minced chives, chopped tarragon, additional shrimp if desired, and a swirl of crème fraîche for extra richness.

Notes

• Use high-quality seafood stock or homemade for best flavor.
• Check the crab meat carefully for shells to ensure a smooth eating experience.
• If you prefer a smoother bisque, you can blend the soup before adding the seafood.
• Adjust the amount of Old Bay seasoning to your taste preference.
• Crème fraîche adds a nice tangy contrast but can be omitted for a lighter dish.
• Serve with crusty bread or oyster crackers for a complete meal.

Keywords: seafood bisque, shrimp bisque, crab bisque, creamy seafood soup, Old Bay bisque, seafood soup recipe