Description

Silky, rich, and brimming with flavor, this Seafood Bisque is the kind of dish that turns any dinner into a luxurious experience. Made with a creamy tomato base, sweet chunks of shrimp, crab, and scallops, and layered with aromatic herbs and a touch of spice, this elegant soup is surprisingly easy to make at home. Whether served as a starter or the star of the meal, it’s comfort food with a coastal twist.

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Ingredients

Scale

For the Bisque:

2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
1 small carrot, peeled and finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
2 tbsp all-purpose flour
4 cups seafood stock (or chicken stock in a pinch)
1 cup heavy cream
½ cup milk
½ tsp smoked paprika
¼ tsp cayenne pepper (optional for heat)
½ tsp salt
¼ tsp black pepper
1 bay leaf
1 tsp fresh thyme (or ½ tsp dried)
1 tbsp lemon juice

Seafood (use any combination, about 1 lb total):

½ lb raw shrimp, peeled, deveined, and chopped
¼ lb lump crab meat
¼ lb bay scallops or chopped sea scallops

Optional Garnish:

Fresh parsley or chives
Crusty bread or garlic toast
Extra cream for drizzling

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Instructions

Step 1: Sauté Aromatics

In a large pot, melt butter with olive oil over medium heat.
Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.

Step 2: Build the Base

Sprinkle in flour and stir constantly for 1–2 minutes to form a light roux.
Slowly whisk in seafood stock to prevent lumps.
Add bay leaf, thyme, smoked paprika, cayenne, salt, and pepper.
Bring to a boil, then reduce to a simmer for 15–20 minutes.

Step 3: Blend to Smooth

Remove bay leaf.
Use an immersion blender to purée the mixture until smooth.
(Alternatively, transfer carefully to a countertop blender in batches and blend, then return to the pot.)

Step 4: Finish the Bisque

Stir in heavy cream and milk.
Add shrimp, crab, and scallops. Simmer for 4–6 minutes until the seafood is just cooked through.
Stir in lemon juice and adjust seasoning if needed.

Step 5: Serve and Garnish

Ladle into bowls and garnish with chopped parsley or chives.
Serve hot with crusty bread or garlic toast.

Notes

Use Fresh or Frozen Seafood – Just be sure it’s fully thawed before adding.
Blend Before Adding Seafood – Keeps the texture silky while the seafood stays tender.
Don’t Overcook – Add seafood at the end and simmer gently to prevent rubbery texture.
Make it Ahead – Flavors deepen as it sits. Reheat gently to avoid separating the cream.
Add Wine – Add ¼ cup white grape juice (non-alcoholic) before the stock for extra depth.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American