Seafood Bisque
A rich and creamy bisque loaded with shrimp, crab, and lobster, perfect for a luxurious meal.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb mixed seafood (shrimp, crab, lobster)
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup white wine
- 1 tsp paprika
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Prepare the seafood: Peel and devein the shrimp. Remove shells from crab and lobster, keeping the meat intact. Set aside.
Sauté the aromatics: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sauté until translucent.
Make the roux: Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
Deglaze with wine: Pour in white wine, stirring to scrape up any browned bits. Let it simmer for 2 minutes.
Add stock and seasonings: Gradually whisk in seafood stock. Add paprika, thyme, salt, and pepper. Bring to a gentle simmer.
Incorporate seafood: Add the mixed seafood to the pot. Cook for 5-7 minutes until seafood is just cooked through.
Finish with cream: Stir in heavy cream and let the bisque simmer for another 5 minutes. Adjust seasoning if needed.
Garnish and serve: Ladle the bisque into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Chef's Tips
- Seafood Selection: Use fresh seafood for the best flavor. Frozen seafood can be used if fresh is not available.
- Stock Tip: Homemade seafood stock enhances the flavor, but store-bought works well too.
- Cream Substitute: For a lighter version, replace heavy cream with half-and-half or coconut milk.
- Spice Level: Add a pinch of cayenne pepper for a subtle heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid curdling.
