Description
Indulge in a rich and flavorful Seafood Bisque recipe. Discover how to make this delicious dish at home today!
Ingredients
Scale
- 1 pound (450g) mixed seafood (shrimp, crab, lobster)
- 4 tablespoons (56g) unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about ½ cup)
- 2 celery stalks, finely diced (about ½ cup)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ¼ cup (60ml) brandy or cognac (optional)
- 4 cups (960ml) seafood stock
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 cup (240ml) heavy cream
- 2 tablespoons fresh lemon juice
- Salt and white pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Seafood If using whole shrimp, peel and devein them, reserving the shells for enhanced flavor. Cut larger seafood pieces into bite-sized chunks, ensuring even cooking. Pat all seafood dry with paper towels – this crucial step prevents excess moisture from diluting your Seafood Bisque. If you’ve saved shells, quickly sauté them in 1 tablespoon of butter until pink and fragrant (about 2 minutes) before proceeding.
- Step 2: Create the Flavor Base In a large, heavy-bottomed pot, melt the remaining 3 tablespoons of butter over medium heat. Add your diced onion, carrots, and celery, cooking until softened but not browned, about 6-7 minutes. The vegetables should become translucent and aromatic. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would impart bitterness to your bisque.
- Step 3: Build the Body Stir in the tomato paste and cook for 2 minutes to caramelize slightly, deepening the flavor and color of your Seafood Bisque. Sprinkle in the flour, stirring constantly for 1-2 minutes to create a roux that will help thicken your bisque. If using brandy, add it now and let it bubble for 30 seconds to burn off the alcohol while keeping the flavor.
- Step 4: Simmer and Blend Pour in the seafood stock, add the bay leaf and thyme, then bring everything to a gentle simmer. Cover partially and let cook for 20 minutes, allowing the flavors to meld. Remove the bay leaf, then carefully transfer the mixture to a blender (working in batches if necessary) and puree until completely smooth. Return the pureed base to the pot through a fine-mesh strainer for the silkiest texture.
- Step 5: Finish with Seafood and Cream Return the strained base to medium-low heat. Add your seafood pieces and simmer gently until just cooked through – about 3-4 minutes (be careful not to overcook). Slowly stir in the heavy cream, allowing it to incorporate fully. Finish with lemon juice and season to taste with salt and white pepper. Serve your Seafood Bisque garnished with fresh parsley and an extra swirl of cream if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg