Go Back
–+ servings
Seafood Bisque

Decadent Seafood Bisque: A Cozy Comfort Food Delight

Indulge in this rich and creamy seafood bisque, combining shrimp and crab for a comforting taste experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Unsalted Butter Creates a rich base; substitute with olive oil for a lighter version.
  • 1 medium Sweet Onion Adds depth of flavor; shallots can be a great alternative.
  • 3 stalks Celery Provides aromatic freshness; fennel is a delicious option for a twist.
  • 4 cloves Garlic Enhances the overall flavor; use minced garlic in a pinch.
  • 1/4 cup All-Purpose Flour Thickens the bisque; exchange for cornstarch to keep it gluten-free.
  • 3 cups Seafood Stock Forms the soup base; clam juice and chicken stock could work well together.
For Creaminess
  • 2 cups Whole Milk Adds a luxurious creaminess; almond milk is suitable for non-dairy needs.
  • 1 cup Heavy Cream Finalizes the rich texture; coconut cream can replace it for a dairy-free option.
For Flavor
  • 2 tablespoons Tomato Paste Enriches the flavor; fresh tomatoes can create a vibrant twist.
  • 2 Bay Leaves Infuses flavor; substitute with thyme sprigs for a herbaceous note.
  • 1 teaspoon Old Bay Seasoning Classic seasoning for seafood dishes; Cajun seasoning makes for a spicy alternative.
  • 1/2 teaspoon White Pepper Adds subtle heat; black pepper can provide a bolder flavor.
  • Salt to taste Essential seasoning; adjust based on your seafood stock.
For the Seafood
  • 1 pound Jumbo Shrimp Main protein that steals the show; lobster or scallops can be lovely substitutions.
  • 12 ounces Lump Crab Meat Essential for flavor; imitation crab is a good economical choice.
  • 1/4 cup Dry Sherry Adds sophistication to the bisque; white wine or omitting it caters to an alcohol-free preference.
For Garnish
  • Fresh chives Enhance presentation and flavor; parsley can be used instead if desired.
  • Tarragon Enhance presentation and flavor; parsley can be used instead if desired.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat until bubbly. Add 1 finely diced sweet onion and 3 diced celery stalks, stirring occasionally for about 5 minutes, or until the vegetables are soft and translucent.
  2. Stir in 4 minced garlic cloves and cook for an additional minute, just until fragrant.
  3. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring continuously for 2 minutes.
  4. Gradually whisk in 2 cups of warmed whole milk and 3 cups of seafood stock, stirring constantly to prevent lumps.
  5. Mix in 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of Old Bay seasoning, and allow to simmer for 5 minutes.
  6. Pour in 1 cup of heavy cream, stirring gently to combine.
  7. Gently fold in 1 pound of peeled and deveined jumbo shrimp, cooking until they turn just pink.
  8. Carefully incorporate 12 ounces of lump crab meat and 1/4 cup of dry sherry.
  9. Taste the bisque and adjust the seasonings with salt and 1/2 teaspoon of white pepper to your preference.
  10. Ladle the seafood bisque into bowls, garnishing with fresh chives and tarragon if desired.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 21gProtein: 28gFat: 32gSaturated Fat: 18gCholesterol: 200mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Warm the milk before adding to prevent lumps. Stir continuously when creating the roux to ensure it achieves the right texture.

Tried this recipe?

Let us know how it was!