Here’s a rich and creamy Seafood Bisque recipe—smooth, flavorful, and perfect as a starter or main 🦐🦑🐟
Seafood Bisque
Ingredients (serves 4–6)
- 1 lb mixed seafood (shrimp, crab, scallops, or lobster)
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white wine (optional)
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt & pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- Sauté aromatics
- In a large pot, melt butter over medium heat.
- Cook onion and garlic until softened, about 3–4 minutes.
- Add tomato paste & flour
- Stir in tomato paste and cook 1–2 minutes.
- Sprinkle flour and stir to make a roux; cook 1–2 minutes until slightly golden.
- Add liquids & seasonings
- Gradually whisk in seafood stock and wine.
- Add paprika, cayenne, salt, and pepper. Bring to a simmer and cook 5–10 minutes until slightly thickened.
- Cook seafood
- Add seafood and simmer 3–5 minutes until just cooked. Avoid overcooking.
- Finish with cream
- Stir in heavy cream and adjust seasoning. Heat gently, do not boil.
- Serve
- Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.
Tips & Variations
- Smooth bisque: Blend the soup before adding seafood for a silky texture.
- Shellfish shells: Use shrimp or crab shells to make homemade stock for extra flavor.
- Spicy: Add a dash of hot sauce or more cayenne.
- Extra richness: Stir in a tablespoon of brandy or sherry before serving.
I can also give a crockpot seafood bisque or a lobster bisque version if you want.
