Mediterranean Diet Crab Bisque
Dive into a bowl of luxurious **Mediterranean Diet Crab Bisque**, a comforting yet light seafood dish bursting with Mediterranean flavors and wholesome ingredients. This elegant soup begins with a base of sautéed leeks and garlic, enhanced by a touch of tomato paste and the brightness of dry white wine. A fragrant blend of thyme, sweet paprika, and cayenne pepper infuses the fish stock, creating a robust and aromatic broth. Pureed until silky smooth and finished with a splash of heavy cream, this bisque is then elevated by tender chunks of succulent crab meat. Garnished with fresh parsley and a spritz of lemon for a zesty finish, it’s perfect as a sophisticated appetizer or a satisfying main course. With its balance of heart-healthy olive oil and rich seafood flavors, this recipe is a true celebration of the Mediterranean lifestyle.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 0.5 cup dry white wine
- 4 cups fish stock
- 1 leaf bay leaf
- 1 tablespoon fresh thyme
- 1 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper
- 0.5 cup heavy cream
- 1 pound crab meat, fresh or canned, drained
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 wedges lemon wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced leek and garlic, sauté until the leek is tender, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Pour in the white wine and let it simmer for another 3 minutes, allowing the alcohol to evaporate.
Add the fish stock, bay leaf, thyme, sweet paprika, and cayenne pepper to the pot.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes to develop the flavors.
Remove the bay leaf and thyme sprigs after simmering.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
Return the soup to low heat and stir in the heavy cream.
Add the crab meat, gently heating until warmed through, about 5 minutes. Avoid boiling.
Season with sea salt and black pepper to taste.
Serve the bisque hot, garnished with chopped parsley and a side of lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5725 mg | 249% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2319 mg | 49% | |
*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.
