Description
A rich and creamy seafood bisque that can be made with fresh or frozen seafood, perfect for special occasions or a luxurious dinner.
Ingredients
Scale
- 1 pound mixed seafood (shrimp, lobster, or other shellfish)
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion, finely diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 bay leaf
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Clean and prepare seafood, patting dry if using frozen.
- Sauté onions, celery, and carrots in butter until softened.
- Add garlic and tomato paste, cook until fragrant.
- Sprinkle flour and cook to make a roux.
- Gradually add seafood stock, stirring constantly.
- Add bay leaf and simmer until thickened.
- Add seafood and cook until just done.
- Stir in heavy cream and heat gently.
- Season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
Notes
- Can use frozen seafood – thaw completely and pat dry before using.
- Substitute heavy cream with full-fat coconut milk for dairy-free version.
- Add fish sauce or clam juice concentrate to enhance seafood flavor.
- Reheat leftovers gently over low heat to prevent curdling.
- Can be made with various seafood combinations – adjust cooking times accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg
Keywords: seafood bisque, creamy soup, shellfish soup, gourmet soup, restaurant-style bisque
