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–+ servings
Seafood Bisque

Creamy Seafood Bisque in Just 30 Minutes of Pure Bliss

Experience the delightful flavors of Seafood Bisque in just 30 minutes, combining shrimp and crab in a luxurious creamy base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons unsalted butter Creates a rich base; keep unsalted for better control of seasoning.
  • 1 medium sweet onion Adds sweetness and depth; can substitute with yellow onion if needed.
  • 2 stalks celery Minced to enhance flavors; leeks can be an alternative.
  • 3 cloves garlic Provides aromatic sweetness; fresh is preferred.
  • 1/4 cup all-purpose flour Used to thicken the bisque; use cornstarch for gluten-free.
  • 4 cups seafood stock Forms the base; clam juice with chicken stock can be used.
  • 2 cups whole milk Warmed; can replace with non-dairy milk.
  • 1 cup heavy cream Contributes to luxurious consistency; substitute with coconut cream.
  • 2 tablespoons tomato paste Adds umami and color; fresh tomatoes can work.
  • 2 leaves bay leaves Infuses flavor; ensure to remove before serving.
For the Seafood
  • 1 pound jumbo shrimp Main protein; may substitute with firm white fish.
  • 1 cup lump crab meat Adds sweetness and texture; check for shells.
For the Seasoning
  • 1/4 cup quality dry sherry Enhances flavor depth; white wine can be used.
  • 1 tablespoon Old Bay seasoning Traditional seafood seasoning; Italian seasoning can substitute.
  • to taste white pepper For subtle heat; can use regular black pepper.
  • to taste salt To taste.
For Garnish
  • fresh chives Offers freshness; can use parsley or dill.
  • fresh tarragon Adds a fresh herbal touch.
  • crème fraîche Optional; sour cream can be used as a substitute.

Equipment

  • Dutch oven

Method
 

Instructions
  1. Melt the unsalted butter in a large Dutch oven over medium heat until it begins to bubble gently.
  2. Add the medium sweet onion and minced celery stalks, cooking for about 5 minutes until they soften.
  3. Stir in the minced garlic cloves and cook for an additional minute until fragrant.
  4. Sprinkle in all-purpose flour, stirring continuously for about 2 minutes to create a roux.
  5. Gradually whisk in the warmed whole milk and seafood stock, bringing it to a gentle simmer for about 5 minutes.
  6. Add tomato paste, bay leaves, and Old Bay seasoning, stirring well and letting it simmer for another 5 minutes.
  7. Pour in heavy cream, gently simmering for an additional 5 minutes.
  8. Add jumbo shrimp, cooking for about 3-4 minutes until they turn pink.
  9. Gently fold in the lump crab meat and dry sherry, heating through for another 2 minutes.
  10. Remove the bay leaves, adjusting seasoning with salt and white pepper to taste.
  11. Ladle into bowls, garnishing with fresh chives and tarragon, and add a dollop of crème fraîche if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Warm the milk before adding to prevent lumps. Stir constantly when making the roux for even consistency.

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