Name: Seafood Bisque Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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; 1/4 cup quality dry sherry; 1 pound jumbo shrimp, peeled and deveined; 12 ounces lump crab meat, checked for shells; 2 bay leaves; 1 teaspoon Old Bay seasoning; 1/2 teaspoon white pepper; Salt to taste; Fresh chives, minced; Fresh tarragon, chopped; Crème fraîche (optional); Extra shrimp for garnish

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Introduction

Seafood bisque is a rich and creamy soup bursting with flavors from shrimp, crab, and aromatic herbs. This classic dish is perfect for a cozy night in or a special occasion, offering a luxurious taste of the sea in every spoonful.

A white bowl filled with creamy yellow soup that has a frothy texture and small bubbles on the surface. Inside the soup, there are several cooked shrimp with a light pink and orange color, scattered evenly. On top of the shrimp and soup, fresh green chopped chives are sprinkled, adding a bright contrast. Small pieces of reddish-brown bacon bits and finely chopped herbs are mixed throughout the soup. The background shows a white marbled texture, and a woman's hand is holding the bowl from the side. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and minced celery, cooking until softened, about 5 minutes.
Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Sprinkle the flour over the mixture, stirring constantly for about 2 minutes to form a roux.
Step 4: Gradually whisk in the warmed seafood stock and milk, stirring to prevent lumps from forming.
Step 5: Mix in tomato paste, bay leaves, and Old Bay seasoning. Let the soup simmer gently for 5 minutes.
Step 6: Stir in the heavy cream and continue simmering until the bisque slightly thickens, about 5 more minutes.
Step 7: Add the shrimp and cook until they turn pink, approximately 3 to 4 minutes.
Step 8: Gently fold in the crab meat and dry sherry, heating through for another 2 minutes.
Step 9: Remove the bay leaves and adjust seasonings with salt and white pepper to taste.
Step 10: Serve the bisque hot, garnished with fresh chives, tarragon, and optional crème fraîche. Add extra shrimp as a garnish if desired.

Tips & Variations

Use homemade seafood stock for a richer flavor, or substitute with good quality store-bought stock.
If you prefer a smoother texture, blend the soup before adding the shrimp and crab meat.
For a dairy-free version, replace cream and milk with coconut milk, adjusting seasonings accordingly.
Adding a splash of lemon juice before serving can brighten the flavors.

Storage

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

How to Serve

A close-up view of a creamy soup in a white bowl filled with orange-pink shrimp pieces floating in a rich, light brown broth. Scattered green chopped chives and whole green chive stalks sit on the surface, adding a bright touch. There are small bits of white crab meat and tiny black pepper specks dispersed throughout the soup, creating texture and a slight contrast. The bowl is placed on a matching white dish over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and drain excess moisture before adding to the bisque to prevent watering down the soup.

What can I serve with seafood bisque?

Crusty bread or garlic toast pairs wonderfully with seafood bisque, helping to soak up the rich broth. A simple green salad also complements the dish nicely.