Seafood Bisque (Printable)
Classic French bisque with succulent seafood in a rich, creamy tomato-infused broth.
# What You'll Need:
→ Seafood
01 - 7 oz shrimp, peeled and deveined
02 - 5 oz scallops
03 - 5 oz lump crab meat
→ Aromatics
04 - 1 small onion, finely chopped
05 - 1 stalk celery, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 garlic cloves, minced
→ Liquids
08 - 1/4 cup dry white wine
09 - 4 cups seafood or fish stock
10 - 1/2 cup heavy cream
11 - 1 tbsp tomato paste
→ Seasonings
12 - 2 tbsp butter
13 - 2 tbsp olive oil
14 - 1 bay leaf
15 - 1/4 tsp cayenne pepper
16 - 1 tsp paprika
17 - Salt and black pepper, to taste
→ To Finish
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp fresh chives or parsley, finely chopped
# How-To Steps:
01 - Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and garlic. Sauté until soft and fragrant, about 4–5 minutes.
02 - Stir in tomato paste, cayenne, paprika, and bay leaf. Cook for another 2 minutes to develop flavors.
03 - Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
04 - Add seafood or fish stock, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Add shrimp and scallops to the pot. Cook until just opaque, 3–4 minutes. Remove shrimp and scallops, chop coarsely, and set aside.
06 - Puree the soup with an immersion blender until completely smooth, or process in batches in a regular blender.
07 - Return soup to the pot. Stir in heavy cream, lemon juice, and chopped seafood. Simmer 5 minutes; season with salt and pepper to taste.
08 - Ladle hot bisque into bowls and garnish with fresh chives or parsley.
# Expert Advice:
01 -
- The depth of flavor comes from building layers, not just throwing everything in at once
- Restaurant worthy elegance that actually comes together in about an hour
- That luxurious texture makes dinner feel like a special occasion
02 -
- Never let the cream come to a rolling boil or it might separate and ruin that silky texture
- The seafood continues cooking in the hot soup, so undercook slightly when removing it
- Tasting and adjusting seasoning at every stage is what separates good from extraordinary
03 -
- Patience with the pureeing step pays off in texture that feels genuinely luxurious
- Room temperature cream blends in more smoothly than cold from the fridge