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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/seafood-bisque-recipe/