Description
Creamy, rich, and full of ocean flavor—this Seafood Bisque is the ultimate comfort in a bowl. Made with a blend of tender seafood, aromatic vegetables, and a luxuriously smooth broth, it’s a restaurant-quality dish you can make right in your own kitchen. Perfect for special occasions, holidays, or anytime you want to impress.
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Ingredients
For the Bisque Base:
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2 tbsp unsalted butter
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1 tbsp olive oil
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1 small onion, finely chopped
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2 celery stalks, chopped
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1 small carrot, peeled and chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 tsp paprika
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½ tsp dried thyme
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¼ tsp cayenne pepper (optional for heat)
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3 tbsp all-purpose flour (for thickening)
For the Liquid & Seafood:
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3 cups seafood stock (or low-sodium chicken stock as a backup)
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1 cup milk
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1 cup heavy cream
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½ lb shrimp, peeled, deveined, and chopped
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½ lb scallops, chopped
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½ cup crab meat (lump or claw)
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Salt and pepper to taste
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1 tbsp lemon juice (brightens the flavors)
For Garnish & Serving:
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2 tbsp fresh parsley, chopped
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Crusty bread or garlic toast
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A drizzle of cream (optional for presentation)
Instructions
Step 1: Sauté the Aromatics
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In a large soup pot, heat butter and olive oil over medium heat.
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Add onion, celery, and carrot. Sauté for 5–6 minutes until vegetables are softened.
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Stir in garlic and cook for 1 more minute until fragrant.
Step 2: Build the Flavor Base
4. Add tomato paste, paprika, thyme, and cayenne (if using). Stir and cook for 2 minutes.
5. Sprinkle in flour and stir continuously for 1–2 minutes to form a roux. This helps thicken the bisque later.
Step 3: Add the Stock and Simmer
6. Slowly pour in seafood stock while stirring to avoid lumps.
7. Bring to a boil, then reduce heat to a simmer.
8. Let it cook uncovered for 10–12 minutes to deepen the flavor and soften the vegetables.
Step 4: Blend the Base
9. Turn off the heat and let the soup cool slightly.
10. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend carefully.
11. Return the smooth soup to the pot and warm over medium-low heat.
Step 5: Add Cream and Seafood
12. Stir in the milk and heavy cream.
13. Add chopped shrimp, scallops, and crab meat.
14. Simmer gently for 6–8 minutes, or until seafood is cooked through and tender.
15. Season with salt, pepper, and lemon juice to taste.
Step 6: Serve and Garnish
16. Ladle the bisque into bowls.
17. Garnish with fresh parsley and a drizzle of cream if desired.
18. Serve hot with crusty bread or garlic toast on the side.
Notes
Use Fresh or Frozen Seafood – Just thaw frozen seafood completely before using.
Don’t Overcook – Seafood can become rubbery if cooked too long.
Blend with Caution – Cool slightly before blending to avoid steam buildup.
Customize the Heat – Omit or increase cayenne to suit your taste.
Make Ahead – Prepare the base in advance, then add seafood when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: French-American