Seafood Bisque

Seafood Bisque is a rich and creamy soup that combines an array of seafood with a flavorful base of aromatics, cream, and a hint of wine. This luxurious dish is perfect for a special occasion or when you’re in the mood for something indulgent and comforting. Serve it with crusty bread and a side salad for a complete meal that feels like dining at a fine restaurant.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 3 cups seafood or fish stock
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 1/2 pound sea scallops, cut into halves or quarters if large
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, celery, and carrot. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Make the Base

1. Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
2. Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until slightly reduced.
3. Add the seafood or fish stock, stirring continuously to ensure the mixture is smooth. Bring to a simmer and let cook for 10-15 minutes to allow the flavors to meld.

Step 3: Add the Cream and Seasonings

1. Stir in the heavy cream, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture back to a gentle simmer.
2. Taste and adjust seasoning as needed.

Step 4: Add the Seafood

1. Gently add the shrimp, crab meat, and scallops to the pot. Simmer for 5-7 minutes, or until the seafood is cooked through and tender.
2. Be careful not to overcook the seafood, as it can become rubbery.

Step 5: Serve

1. Ladle the bisque into bowls and garnish with chopped fresh parsley.
2. Serve warm with crusty bread on the side.

Cooking Notes

• Seafood Stock: For the best flavor, use a good-quality seafood or fish stock. You can also make your own by simmering shrimp shells, onion, garlic, and celery in water.
• White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio works well in this recipe. If you prefer not to use wine, substitute with extra seafood stock.
• Seafood: You can customize the seafood based on your preference. Lobster, clams, or mussels can be added for an extra-special version of this bisque.

Variations

Lobster Bisque

• Replace the shrimp and scallops with 1 pound of lobster meat for an indulgent lobster bisque. Be sure to add the lobster meat during the final few minutes of cooking to avoid overcooking.

Tomato-Based Seafood Bisque

• Add 1/2 cup of tomato puree or crushed tomatoes to the base along with the seafood stock for a tomato-based variation. The acidity of the tomato adds a delightful balance to the richness of the cream.

Spicy Cajun Seafood Bisque

• Add 1 teaspoon of Cajun seasoning and extra cayenne pepper for a spicy version with a Southern twist. This adds a robust and bold flavor to the bisque.

Frequently Asked Questions (FAQs)

Can I Make This Bisque Ahead of Time?

Yes! You can make the base of the bisque (without adding the seafood) up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat the base, then add the seafood and cook until done.

How Should I Store Leftovers?

Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil, as this can make the cream separate and the seafood rubbery.

Can I Freeze Seafood Bisque?

Freezing is not recommended for seafood bisque, as the cream can separate, and the texture of the seafood can become rubbery after thawing. It is best enjoyed fresh.

Seafood Bisque is an elegant and creamy dish that brings the flavors of the sea to your table in a luxurious way. Whether you’re making it for a special occasion or simply craving something indulgent, this bisque is sure to impress. The combination of tender shrimp, crab, and scallops with a rich, creamy broth is simply irresistible.

Happy cooking, and enjoy every warm, savory spoonful of this decadent Seafood Bisque!