SEAFOOD BISQUE
A silky-smooth seafood bisque that tastes like it came from a fine restaurant! Ready in just 30 minutes.
Print
Pin
Servings: 6
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