Description
This rich and creamy Seafood Bisque is a comforting dish packed with the flavors of shrimp, crab, and aromatic vegetables in a velvety tomato-cream broth. Perfect for a cozy dinner, this bisque combines seafood stock, fresh seafood, and seasonings to create a luxurious and satisfying soup.
Ingredients
Base Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks fresh celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
Seafood and Broth
- 4 cups seafood stock
- 1 lb medium shrimp, peeled and deveined
- 8 oz lump crab meat (fresh or frozen)
Seasonings and Finish
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced yellow onion, celery, and minced garlic; sauté until the vegetables are softened, which should take about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook it for an additional 2 minutes to develop a deeper flavor.
- Create the Broth: Gradually pour in the seafood stock while scraping any browned bits from the bottom of the pot to incorporate flavor. Bring the mixture to a gentle simmer.
- Cook Seafood and Seasonings: Add the peeled and deveined shrimp, lump crab meat, dried thyme, and bay leaf to the pot. Simmer gently until the shrimp turn pink and are cooked through, approximately 5 minutes.
- Finish the Bisque: Stir in the heavy cream and dry sherry just before serving. Heat the bisque through without letting it boil to preserve the creaminess and flavors.
- Season and Serve: Remove the bay leaf, then season the bisque with salt and pepper to taste. Serve hot for a delicious and comforting seafood experience.
Notes
- For a smoother texture, you can blend part of the soup before adding the seafood.
- Use fresh seafood if possible for the best flavor.
- Dry sherry can be substituted with white wine or omit for a non-alcoholic version.
- Serve with crusty bread or a light salad for a complete meal.
