Here’s a rich, indulgent, and elegant Creamy Seafood Bisque that’s perfect for a cozy dinner, a holiday starter, or an impressive meal for guests. It’s velvety smooth, full of seafood flavor, and easier to make than you might think!
🦐 Creamy Seafood Bisque
🍽️ Serves: 4–6
⏱️ Prep: 15 min | Cook: 35–40 min
📝 Ingredients:
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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1/4 cup dry white wine (optional but adds depth)
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2 cups seafood or fish stock (or chicken broth)
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1 cup heavy cream
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1/2 cup milk (or more cream if you want it richer)
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1/2 tsp Old Bay seasoning (or paprika + cayenne)
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Salt & black pepper to taste
🐟 Seafood Options (choose 2–3 types):
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1/2 lb shrimp, peeled & deveined (chopped if large)
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1/2 lb crab meat (lump or claw)
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1/2 lb scallops (small or quartered if large)
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Optional: a bit of lobster meat if you’re feeling fancy
🔥 Instructions:
1. Sauté Aromatics:
In a large pot, melt butter and olive oil over medium heat.
Add onion, carrot, celery, and garlic. Sauté for about 5–7 minutes until soft and fragrant.
2. Build the Base:
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Stir in the flour and cook for 1–2 minutes to form a roux.
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Slowly add the white wine, stirring constantly to avoid lumps.
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Pour in the stock, stir well, and bring to a simmer.
3. Simmer & Blend:
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Simmer for 10–15 minutes until vegetables are very soft.
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Use an immersion blender (or regular blender) to puree until smooth.
4. Add Seafood & Cream:
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Return to a gentle simmer.
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Stir in cream, milk, and Old Bay seasoning.
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Add the shrimp, crab, and/or scallops.
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Simmer just until seafood is cooked—about 3–5 minutes (shrimp will turn pink and curl).
5. Season & Serve:
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Taste and adjust with salt, pepper, or extra spice.
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Serve hot, optionally garnished with:
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Fresh chives or parsley
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A swirl of cream
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Crusty bread or oyster crackers
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🥄 Tips:
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Don’t overcook the seafood—it only needs a few minutes in hot liquid.
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For extra richness, stir in 1 tbsp tomato paste when adding the flour.
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Want it ultra-smooth? Strain the soup through a fine mesh sieve before adding seafood.
🥡 Storage:
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Refrigerate up to 3 days (best enjoyed fresh)
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Not ideal for freezing due to the cream, but you can freeze the base (pre-cream) and add dairy and seafood after reheating