Description
This rich and creamy Seafood Bisque combines succulent shrimp and tender crab meat with a savory blend of aromatic vegetables, seafood stock, and a touch of sherry. Perfectly balanced with herbs and finished with heavy cream, this comforting soup delivers a luxurious dining experience in just 30 minutes.
Ingredients
Scale
Seafood Bisque Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks fresh celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups seafood stock
- 1 lb medium shrimp, peeled and deveined
- 8 oz lump crab meat (fresh or frozen)
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large pot over medium heat, melt the unsalted butter. Add the diced onion, celery, and minced garlic, sautéing until the vegetables are softened and fragrant, about 5 minutes.
- Add tomato paste: Stir in the tomato paste and continue cooking for 2 more minutes to develop the flavor.
- Add seafood stock: Gradually pour in the seafood stock while scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer.
- Cook the seafood: Add the peeled and deveined shrimp, lump crab meat, dried thyme, and bay leaf to the pot. Let the soup simmer gently until the shrimp turn pink and are cooked through, approximately 5 minutes.
- Finish with cream and sherry: Just before serving, stir in the heavy cream and dry sherry. Warm the soup through carefully, ensuring it does not boil to keep the cream from curdling.
- Season and serve: Remove the bay leaf, then season the bisque with salt and freshly ground pepper to your taste. Serve hot for a luxurious seafood experience.
Notes
- For an extra smooth bisque, you can blend the soup slightly before adding the seafood, but traditional recipes often keep the texture chunky with seafood pieces.
- If using frozen crab meat, thaw it properly and drain excess liquid to avoid a watery bisque.
- Dry sherry can be substituted with dry white wine if unavailable.
- Seafood stock can be replaced with fish or chicken stock in a pinch, but seafood stock maximizes flavor.
- Do not boil the bisque after adding cream to prevent curdling and maintain a velvety texture.
