Print

Seafood Bisque: The Ultimate Creamy Soup Recipe

Print Recipe

Rich, creamy seafood bisque with shrimp, scallops, crab, and lobster. Elevate it with homemade seafood stock, aromatic vegetables, and a touch of brandy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup all-purpose flour
  • 6 cups fish stock (or seafood stock)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1/4 cup brandy (optional, for flambéing)
  • 1 pound seafood shells (shrimp shells, lobster shells, crab shells)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the seafood shells (shrimp, lobster, crab) on a baking sheet. Roast for about 15-20 minutes, or until they turn a vibrant red color and become fragrant. Roasting intensifies their flavor.
  2. In a large stockpot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  3. Stir in the tomato paste, dried thyme, and bay leaf. Cook for another minute, allowing the tomato paste to caramelize slightly. This adds depth of flavor to the stock.
  4. Pour in about 1/4 cup of the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly.
  5. Add the roasted seafood shells to the pot. Pour in enough cold water to cover the shells by about 2 inches.
  6. Bring the mixture to a simmer, then reduce the heat to low. Simmer gently for at least 1 hour, or up to 2 hours, allowing the flavors to meld. Skim off any foam that rises to the surface.
  7. Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean bowl or pot. Discard the solids. You should have about 6 cups of flavorful seafood stock.
  8. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  9. Add the minced garlic, dried thyme, and red pepper flakes (if using). Cook for another minute, until fragrant. Be careful not to burn the garlic.
  10. Sprinkle the all-purpose flour over the vegetables. Cook, stirring constantly, for about 2-3 minutes, until the flour is lightly browned. This creates a roux, which will thicken the bisque.
  11. Slowly pour in the fish stock (or homemade seafood stock), whisking constantly to prevent lumps from forming.
  12. Stir in the diced tomatoes (undrained) and the bay leaf. Bring the mixture to a simmer.
  13. Reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld.
  14. For a smoother bisque, use an immersion blender to purée the soup directly in the pot. Alternatively, you can carefully transfer the soup to a regular blender in batches and purée until smooth. Be cautious when blending hot liquids.
  15. For an even smoother texture, strain the puréed bisque through a fine-mesh sieve. This step is optional but will result in a more refined bisque.
  16. In a separate skillet, melt the butter over medium heat. Add the mixed seafood (shrimp, scallops, crab meat, lobster meat). Sauté for about 3-5 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it will become tough.
  17. If using brandy, carefully pour it over the seafood in the skillet. Tilt the skillet slightly and use a long match or lighter to ignite the brandy. Allow the flames to subside completely before proceeding. This adds a rich, complex flavor to the seafood.
  18. Gently stir the sautéed seafood into the bisque.
  19. Stir in the heavy cream. Heat through gently, but do not boil.
  20. Season the bisque with salt and freshly ground black pepper to taste. Add a squeeze of lemon juice for brightness.
  21. Ladle the bisque into bowls. Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.

Notes

  • Freshness is Key: Use the freshest seafood you can find for the best flavor.
  • Don’t Overcook the Seafood: Overcooked seafood will be tough and rubbery. Cook it just until it’s opaque and cooked through.
  • Adjust the Thickness: If the bisque is too thick, add a little more fish stock or cream to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
  • Make Ahead: The bisque can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. Add the seafood just before serving to prevent it from becoming overcooked.
  • Spice it Up: If you like a little heat, add more red pepper flakes to the bisque.
  • Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with seafood bisque.

Find it online: https://mmmflavors.com/seafood-bisque/