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Seafood Bisque Recipe

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★★★★★

4.8 from 123 reviews

This rich and creamy Seafood Bisque combines jumbo shrimp, tender crab meat, and fragrant herbs in a luscious tomato-infused cream base. Simmered gently with seafood stock, sherry, and classic seasonings like Old Bay, this elegant soup is perfect for a sophisticated appetizer or light meal.

Ingredients

Scale

Base 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

Liquids & Stocks

  • 3 cups seafood stock
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1/4 cup quality dry sherry

Seafood

  • 1 pound jumbo shrimp, peeled and deveined
  • 12 ounces lump crab meat, checked for shells

Seasonings & Garnishes

  • 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

Instructions

  1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the finely diced sweet onion and minced celery. Cook until the vegetables are softened, about 5 minutes, stirring occasionally to prevent browning.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
  3. Make Roux: Sprinkle the all-purpose flour evenly over the vegetable mixture and stir constantly for about 2 minutes to cook the flour and form a light roux. This will help thicken the bisque.
  4. Add Liquids: Gradually pour in the warmed seafood stock and warm whole milk while continuously stirring to prevent lumps. This ensures a smooth base for the soup.
  5. Simmer with Seasonings: Mix in the tomato paste, bay leaves, and Old Bay seasoning. Allow the mixture to simmer gently for 5 minutes to develop flavors.
  6. Add Cream: Stir in the heavy cream and continue simmering the bisque until it slightly thickens, about 5 minutes, stirring occasionally.
  7. Cook Shrimp: Add the jumbo shrimp to the pot and cook until they turn pink and are just cooked through, about 3 to 4 minutes.
  8. Incorporate Crab and Sherry: Gently fold in the lump crab meat and dry sherry. Heat through carefully for another 2 minutes, ensuring crab stays tender.
  9. Final Seasoning: Remove the bay leaves. Taste the bisque and adjust the seasoning by adding salt and white pepper to your preference.
  10. Serve: Ladle the hot bisque into bowls. Garnish with fresh minced chives, chopped tarragon, and extra shrimp. Optionally, add a dollop of crème fraîche for extra creaminess before serving.

Notes

  • Use a quality seafood stock to deepen the flavor of the bisque.
  • Warm the milk and seafood stock before adding to the roux to avoid lumps.
  • Do not overcook the shrimp and crab to keep them tender.
  • Dry sherry adds a subtle depth; a splash of brandy can be used as an alternative.
  • For a smoother texture, blend the soup before adding the seafood, then fold seafood back in at the end.
  • Bay leaves must be removed before serving to avoid bitterness.

Keywords: seafood bisque, shrimp bisque, crab bisque, creamy seafood soup, French seafood soup, shellfish bisque, tomato bisque, seafood cream soup

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