Description
Rich, creamy, and luxuriously smooth, this Seafood Bisque is the ultimate comfort in a bowl. Packed with tender shrimp, crab meat, and scallops, all simmered in a flavorful blend of aromatics, seafood stock, and cream, this dish is a restaurant-quality indulgence that you can make right at home. Serve it with crusty bread or a fresh salad, and you’ve got a satisfying, elegant meal that’s perfect for holidays or cozy evenings in.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Bisque Base:
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
½ tsp paprika
¼ tsp cayenne pepper (optional for heat)
4 cups seafood or chicken stock
½ cup heavy cream
1 cup whole milk
Salt and black pepper, to taste
For the Seafood:
½ lb shrimp, peeled and deveined
½ lb scallops (small or chopped if large)
½ cup lump crab meat (fresh or canned, drained)
For Finishing:
1 tbsp lemon juice
1 tsp Worcestershire sauce
Chopped fresh parsley, for garnish
Crusty bread, for serving
Instructions
Step 1: Sauté the Aromatics
-
Heat butter and olive oil in a large pot over medium heat.
-
Add onion, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened.
-
Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Build the Base
-
Sprinkle in flour and stir constantly for 1–2 minutes to form a light roux.
-
Add tomato paste, paprika, and cayenne (if using). Cook for another 2 minutes to develop flavor.
-
Slowly pour in the seafood stock while whisking to avoid lumps.
Step 3: Simmer the Bisque
-
Bring the mixture to a gentle boil, then reduce to a simmer.
-
Cover and simmer for 15–20 minutes, stirring occasionally.
Step 4: Blend the Bisque
-
Use an immersion blender to purée the soup until smooth.
-
Alternatively, blend in batches in a countertop blender—be cautious with hot liquid.
-
Return the blended soup to the pot.
Step 5: Add Cream and Seafood
-
Stir in the cream and milk. Simmer on low for 5 minutes.
-
Add shrimp and scallops. Cook for 3–5 minutes until opaque and cooked through.
-
Gently fold in crab meat. Simmer for another 2 minutes.
Step 6: Finish and Serve
-
Stir in lemon juice and Worcestershire sauce.
-
Taste and adjust seasoning with salt and pepper.
-
Ladle into bowls, garnish with chopped parsley, and serve with crusty bread.
Notes
Use Quality Seafood – Fresh or properly thawed seafood ensures the best flavor.
Don’t Overcook – Add seafood last to keep it tender.
Blend for Creaminess – Puréeing the veggie base gives a silky texture.
Add a Splash of Sherry – For extra depth (optional, use a non-alcoholic substitute if needed).
Prep Ahead – Make the base a day ahead and add seafood before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American