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–+ servings

SEAFOOD BISQUE

4 from 1 vote
A silky-smooth seafood bisque that tastes like it came from a fine restaurant! Ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American, French
Ingredients Method Notes

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

Method
 

  1. In a large Dutch oven, melt butter over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
  4. Gradually whisk in warmed milk and seafood stock, stirring constantly to prevent lumps.
  5. Add tomato paste, bay leaves, and Old Bay seasoning. Simmer for 5 minutes.
  6. Add heavy cream and simmer for another 5 minutes until slightly thickened.
  7. Add shrimp and cook for 3-4 minutes until just pink.
  8. Gently fold in crab meat and sherry. Heat through for 2 minutes.
  9. Remove bay leaves and adjust seasonings with salt and white pepper.
  10. 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

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