This rich and creamy seafood bisque combines succulent shrimp and sweet crab in a velvety cream base. Perfect for special occasions or when you’re craving restaurant-quality seafood at home!
RESTAURANT-QUALITY SOUP AT HOME
Don’t let the fancy name intimidate you – this luxurious bisque comes together in just 30 minutes! While traditional bisques are thickened with shellfish shells, our version uses a simple roux for a foolproof result that’s just as delicious.
FREQUENTLY ASKED QUESTIONS:
What’s the difference between bisque and chowder?
Bisque is typically smooth and creamy with a wine-based finish, while chowder is chunky and often includes potatoes. Both are delicious, but bisque has a more refined, silky texture.
Can I use different seafood?
Absolutely! Try lobster, scallops, or firm white fish. Just make sure any seafood you use is fully cooked before adding to the bisque.
Why warm the milk separately?
Warming the milk helps prevent lumps when making the roux. The liquid should be about the same temperature as your butter-flour mixture for the smoothest result.
TIPS FOR SUCCESS:
Use fresh seafood when possible
Don’t skip warming the milk – it’s key for a smooth bisque
Stir constantly when making the roux
Add sherry at the end to preserve its flavor
Let bisque simmer gently – don’t boil
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
Fresh seafood – shrimp and crab are the stars
Butter – creates rich base
Aromatics – onions, celery, garlic add depth
All-purpose flour – thickens the bisque
Whole milk & cream – creates luxurious texture
Seasonings – black pepper, herbs, tomato paste
Dry sherry – adds sophisticated finish
Fresh herbs for garnish
SEAFOOD BISQUE
Ingredients
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
- In a large Dutch oven, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
- Gradually whisk in warmed milk and seafood stock, stirring constantly to prevent lumps.
- Add tomato paste, bay leaves, and Old Bay seasoning. Simmer for 5 minutes.
- Add heavy cream and simmer for another 5 minutes until slightly thickened.
- Add shrimp and cook for 3-4 minutes until just pink.
- Gently fold in crab meat and sherry. Heat through for 2 minutes.
- Remove bay leaves and adjust seasonings with salt and white pepper.
- Serve hot, garnished with fresh herbs, a swirl of crème fraîche if desired.
Notes
- Stock Tip: If you can’t find seafood stock, use clam juice mixed with chicken stock
- Make Ahead: Base can be made several hours ahead; add seafood when reheating
- Storage: Best consumed within 2 days
- Reheating: Warm gently to prevent seafood from overcooking
- Wine Pairing: Serve with chilled Chablis or unoaked Chardonnay
