Marina Cafe Seafood Bisque
Dive into the rich, coastal flavors of the Marina Cafe Seafood Bisque, a creamy, indulgent dish that brings the taste of the sea straight to your table. This luxurious soup starts with a savory base of tender sautéed vegetables and a silky roux, enhanced with fish stock, dry white wine, and a touch of tomato paste for depth. Loaded with succulent shrimp, sweet lump crab meat, and tender bay scallops, every spoonful is infused with the essence of fresh seafood. A swirl of heavy cream adds velvety texture, while Old Bay seasoning and paprika lend a hint of spice. Serve this crowd-pleasing bisque with crusty bread or oyster crackers, and garnish with fresh parsley for a perfect finishing touch. Ideal as a comforting starter or a stand-alone meal, this seafood bisque is your go-to recipe for special occasions or whenever you crave coastal elegance in a bowl.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups fish stock or seafood stock
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1.5 cups heavy cream
- 8 ounces cooked shrimp, peeled and chopped
- 8 ounces lump crab meat
- 6 ounces bay scallops
- 1 teaspoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped for garnish
- crusty bread or oyster crackers for serving
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
Slowly whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a simmer.
Pour in the white wine and stir in the tomato paste until well combined. Simmer for 10 minutes to allow the flavors to meld.
Reduce the heat to low and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy before returning it to the pot.
Stir in the heavy cream and return the heat to medium-low. Add the shrimp, crab meat, and scallops, and cook for 5-7 minutes or until the seafood is fully cooked and heated through.
Season the bisque with Old Bay seasoning, paprika, salt, and black pepper. Taste and adjust the seasoning if needed.
Ladle the bisque into bowls, garnish with fresh parsley, and serve with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
