Description

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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Ingredients

Scale

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)

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: French-American