Seafood Bisque

Creamy, luxurious, and deeply flavorful, this Seafood Bisque is a comforting dish that brings the taste of the ocean straight to your table. Brimming with tender shrimp, crab, and scallops, this velvety soup is perfect for cozy dinners, special occasions, or anytime you’re craving something elegant yet easy to make.

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Why You’ll Love This Recipe
Rich and Creamy – Silky-smooth with a luscious texture that’s ultra-satisfying.
Loaded with Seafood – Generous portions of shrimp, crab, and scallops in every bite.
Impressive but Easy – Looks fancy, but comes together in under an hour.
Perfect for Any Season – Warm and cozy in winter, yet light enough for a summer dinner.
Freezer-Friendly – Make a batch and enjoy it later!

Ingredients You’ll Need

For the Seafood:

• ½ lb large shrimp, peeled and deveined
• ½ lb sea scallops
• ½ lb lump crab meat (drained and picked over for shells)
• 1 tbsp lemon juice (to season seafood)

For the Bisque Base:

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 small carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour (for thickening)
• 4 cups seafood stock (or low-sodium chicken stock)
• 1 cup heavy cream
• ½ cup milk
• ¼ cup tomato paste
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• Pinch of cayenne pepper (optional for a little heat)
• 1 tbsp Worcestershire sauce
• 1 bay leaf

For Garnish:

• Fresh parsley, chopped
• Crusty bread or oyster crackers
• Lemon wedges (optional)

Tools You’ll Need

• Large pot or Dutch oven
• Medium sauté pan
• Blender or immersion blender
• Cutting board and sharp knife
• Ladle and wooden spoon

Step-by-Step Instructions

Step 1: Prep the Seafood
Season shrimp, scallops, and crab with lemon juice and a light sprinkle of salt.
Set aside in the fridge while you prepare the bisque base.

Step 2: Sauté the Vegetables
In a large pot, melt butter over medium heat.
Add onion, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
Add garlic and cook for another 1 minute.

Step 3: Create the Base
Stir in flour and cook for 1–2 minutes to form a light roux.
Add tomato paste, paprika, thyme, salt, black pepper, and cayenne (if using).
Slowly pour in the seafood stock while stirring constantly to prevent lumps.
Add the bay leaf and Worcestershire sauce.

Step 4: Simmer and Blend
Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes.
Remove the bay leaf and use an immersion blender to puree until smooth.
(Alternatively, transfer the mixture to a blender in batches and blend until silky, then return to the pot.)

Step 5: Add Cream and Milk
Stir in heavy cream and milk.
Bring the soup back to a gentle simmer, stirring occasionally to prevent sticking.

Step 6: Cook the Seafood
In a separate sauté pan, quickly sear the scallops and shrimp in a bit of oil or butter for about 1–2 minutes per side until just cooked.
Add them, along with the lump crab meat, to the bisque.
Simmer for 5 more minutes, just enough to heat the seafood through without overcooking.

Step 7: Garnish and Serve
Ladle the bisque into bowls and top with fresh chopped parsley.
Serve with warm crusty bread or oyster crackers and lemon wedges if desired.

Tips for the Best Seafood Bisque
Use Fresh or High-Quality Frozen Seafood – Freshness makes a big difference in flavor and texture.
Don’t Overcook the Seafood – Add it toward the end to keep it tender and juicy.
Blend the Base Thoroughly – A smooth base is key for that classic bisque texture.
Customize the Seafood – Add lobster, clams, or fish chunks based on what you like or have on hand.
Finish with a Splash of Cream – For extra richness, stir in a little more cream right before serving.

Serving Suggestions
Crusty Artisan Bread – Ideal for soaking up the creamy bisque.
Caesar Salad – A crisp, fresh contrast to the warm soup.
Garlic Toast – Adds crunch and flavor to each spoonful.
Grilled Vegetables – A light, colorful side to balance the richness.
Mini Quiches or Savory Tarts – Perfect for a more elaborate meal.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 3 days.
Freeze: Cool completely and freeze in freezer-safe containers for up to 2 months.

Reheating:
Stovetop: Reheat gently over low heat, stirring frequently. Add a splash of cream if needed.
Microwave: Heat in short intervals on medium power to avoid overcooking the seafood.

Frequently Asked Questions

1. Can I make this bisque ahead of time?
Yes! Make the base and store it. Add the seafood and cream when ready to serve.

2. What if I don’t have seafood stock?
Low-sodium chicken stock works well as a substitute. You can also simmer shrimp shells in water to make a quick stock.

3. Can I make it dairy-free?
Use full-fat coconut milk instead of cream and milk for a different but delicious version.

4. How do I thicken my bisque more?
Add an extra teaspoon of flour when making the roux or simmer a bit longer to reduce the liquid.

5. Is this recipe gluten-free?
Not as written, but you can use gluten-free flour or cornstarch to thicken instead of regular flour.

Final Thoughts
This Seafood Bisque is everything you want in a comforting bowl of soup—creamy, savory, and packed with tender bites of the sea. Whether you’re entertaining guests or just treating yourself to something special, this dish delivers big flavor without the stress. Pair it with your favorite sides and savor the luxurious warmth of homemade bisque.

Try it once, and it might just become your go-to for chilly nights or special dinners. Let us know how it turned out and don’t forget to share your photos!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: French-American

Nutritional Information (Per Serving):
Calories: 375 | Protein: 24g | Carbohydrates: 15g | Fat: 24g | Fiber: 1g | Sodium: 590mg

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