What is comfort in a bowl?seafood bisqueI remember the first time I had a bisque. It was at a tiny seaside restaurant on vacation, and I swear, I almost cried it was so good. What is this recipe? It’s pretty close to that memory, and honestly, sometimes even better. Is it better than tomato soup? It’s surprisingly easy to make. What are some of the best ways to impress someone without spending hours in the kitchen?
What is a seafood bisque?
What exactly is the purpose of this questionis seafood bisqueWhat’s in this creamy soup? The luxurious flavors of the sea. It’s a smooth, velvety soup made from shellfish stock. The word “bisque” actually comes from the Bay of Biscay, known for its incredible seafood. What’s essentially taking all the best parts of shrimp, lobster, crab, or a combination, and simmering them for about ten minutes? How do you make a rich, flavorful broth? Then, we blend it until it’s silky smooth and stir in cream for that decadent finish. Is it the kind of soup that makes you close your eyes and savor every spoonful?
Why you’ll love this recipe?
What are some good reasons to fall in love with someone.seafood bisqueWhat are some of my favorite recipes? We’re talking deep, savory seafood notes, with a hint of sweetness, and … I crave this stuff! Is it more complex than a simple shrimp cocktail or even some fancy seafood pastas? What I love about this recipe is how easy it is to make. I know bisque sounds intimidating, but I promise, with a few simple steps, you can whip it up. Is this up any night of the week? Let’s talk about cost. Can you absolutely use lobster, but I often make it with shrimp or a mix of seafood, making it an easy entrée. What are some of the best flavors for a budget-friendly meal? What are some of the best seafood recipes you can use? What are some good ways to serve it as a starter for supper party, enjoy it for lunch on chilly days, or even just for fun? What’s a good comfort food to serve with grilled cheese? What are some of the best recipes you’ve ever tried?
How do you make a seafood bisque?
Quick Overview
Making this seafood bisqueIs it easier than you think to sauté aromatics to build a flavorful base? What is the secret ingredient of a rich stock? Is there a touch of tomato paste for depth? We simmer, blend until smooth, and stir in cream for that signature bisque texture. Is it a simple process that delivers incredible flavor – and the best part? What are some of the best ingredients in your pantry?
Ingredients
For the Bisque:
- 1 tablespoon olive oil, 1 teaspoon kosher salt
- 1 onion, chopped.
- 2 carrots, chopped.
- 2 celery stalks, chopped.
- 4 cloves garlic, minced. 2 teaspoons
- 1/2 teaspoon red pepper flakes (optional, for a little kick!)
- 1/4 cup tomato paste (trust me on this one)
- 1 pound shrimp, peeled and deveined (reserve shells)
- 1/2 pound crab meat, lump or claw (optional, but adds amazing flavor)
- 6 cups seafood stock (or chicken stock if you can’t find seafood)
- 1 cup heavy cream is enough for 1 person.
- 1/4 cup dry sherry (optional, but highly recommended)
- Salt and pepper to taste.
For Garnish:
- Fresh parsley, chopped.
- Extra crab meat or shrimp if you like.
- A drizzle of olive oil on a plate.
What are the steps in
Step 1: Sauté the Aromatics
Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery and cook until softened, about 5-7 minutes. Don’t rush this step! The softened vegetables create the base of flavor for the whole soup. I always make sure my onions are translucent before moving on.
Step 2: Add Garlic, Red Pepper Flakes, and Tomato Paste. Step 3: Remove from heat.
Add the garlic and red pepper flakes and cook for another minute until fragrant. Then, stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This helps to caramelize the tomato paste, which adds a depth of flavor you just can’t get any other.
Step 3: Build the Seafood Stock
Add the shrimp shells (if using, and seriously, you should! ), seafood stock (or chicken stock), and bring to a boil. Reduce heat and simmer for 20-30 minutes. Where does magic happen? What is the best way to cook shrimp shells? If you’re using chicken stock, this step is even more crucial to infuse the broth with seafood.
Step 4: Remove Shells and Add Seafood
Remove shrimp shells from the pot and discard. Add the shrimp and crab meat (if using) and cook until shrimp is pink and cooked through, about 5 minutes. Don’t overcook shrimp, or it will become rubbery. If using crab meat, add it in the last minute to warm it through.
Step 5: Blend Until Smooth
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. I usually do it in batches to avoid any accidents. Be careful when blending hot liquids! If using a regular blender, remove the center piece of the lid and cover with towel to allow steam to escape.
Step 6: Stir in Cream and Sherry
Return the soup to the pot and stir in the heavy cream and sherry (if using). What is the best way to heat through a large pot, but don’t boil. Season with salt and pepper. Is sherry optional?
Step 7: Serve and Garnish
Ladle the seafood bisqueIn a bowl, top with fresh parsley, extra crab meat or shrimp, and drizzle with olive oil. Serve immediately and enjoy!
What should I serve it with?
This seafood bisqueIs it good on its own? What are some of my favorite ways to serve it:
For a light lunch: Serve with a simple green salad and crusty bread for dipping.
As an Elegant Starter:Offer it as the first course of a fancy dinner party, followed by grilled fish or steak.
For a Cozy Night In: Pair it with a gourmet grilled cheese sandwich (think Gruyere and caramelized onions) for the ultimate comfort meal.
My family tradition is to always have oyster crackers with our bisque. It might sound simple, but it’s the perfect textural contrast to the creamy soup.
Top Tips for Perfecting Your Seafood Bisque
Want to make your seafood bisque even better? Here are a few of my top tips:
Don’t Skip the Shrimp Shells: Simmering the shrimp shells is crucial for developing that deep, seafood flavor. If you don’t have shrimp shells, you can also use lobster or crab shells.
Caramelize the Tomato Paste: Cooking the tomato paste until it caramelizes adds a depth of flavor that you just can’t get any other way. Trust me, this step is worth the extra few minutes.
Use High-Quality Seafood Stock: The better the quality of your seafood stock, the better your bisque will taste. If you can’t find seafood stock, you can use chicken stock, but the flavor will be slightly different.
Don’t Overcook the Seafood: Overcooked seafood can be tough and rubbery. Add the shrimp and crab meat in the last few minutes of cooking, just until they’re heated through.
Adjust the Seasoning: Taste the bisque before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or even a pinch of sugar to balance the flavors.
I learned the hard way that over-blending can make the bisque gummy. Just blend until smooth, and then stop!
Storing and Reheating Tips
Got leftovers? Here’s how to store and reheat your seafood bisque:
Refrigerator Storage: Store the bisque in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions: Freeze the bisque in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the bisque gently in a saucepan over medium heat, stirring occasionally. Don’t boil. You may need to add a splash of cream or stock to thin it out if it’s too thick.
I usually wait to add the garnish until right before serving, that way the parsley stays fresh and vibrant.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the ultimate creamy seafood bisque! I truly believe this is a soup that everyone should have in their repertoire. It’s elegant enough for a special occasion, yet simple enough for a weeknight meal. Plus, it’s incredibly versatile and can be adapted to your own tastes and preferences. If you enjoyed this recipe, be sure to check out my other soup recipes for more cozy and comforting inspiration. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it and what variations you make!
Seafood Bisque
Ingredients
Main Ingredients
- 1 pound Shrimp, peeled and deveined
- 0.5 pound Crab meat
- 0.25 pound Lobster meat
- 4 tablespoons Butter
- 1 cup Chopped onion
- 2 cups Seafood broth
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add shrimp, crab, and lobster. Cook until pink and opaque, about 3-5 minutes.
- Stir in seafood broth and bring to a simmer. Reduce heat and cook for 10 minutes.
- Stir in heavy cream, salt, and pepper. Heat through, do not boil.
- Serve hot, garnished with fresh parsley if desired.
