Prawn and Crab Bisque
Dive into the luxurious depths of flavor with this Prawn and Crab Bisque—a seafood lover's dream that’s both rich and comforting. This creamy bisque brings together the natural sweetness of prawns and tender crab meat with a harmonious blend of aromatics like garlic, onion, and celery, all simmered to perfection in a robust seafood stock. A touch of dry white wine and paprika adds a sophisticated edge, while a swirl of heavy cream ensures a velvety finish. Served warm and garnished with fresh parsley and a squeeze of lemon, this restaurant-worthy soup is perfect for an elegant dinner or a cozy night in. Impress your guests with a dish that showcases the finest flavors of the ocean in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 500 grams large prawns (with shells and heads)
- 200 grams crab meat (cooked and picked free of shells)
- 1 medium onion (finely chopped)
- 1 medium carrot (finely diced)
- 1 stalk celery (finely diced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 125 milliliters dry white wine
- 1 liter fish stock (or seafood stock)
- 1 piece bay leaf
- 250 milliliters heavy cream
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat the olive oil and butter over medium heat in a large pot or Dutch oven.
Add the prawn shells and heads to the pot and sauté for 5-7 minutes, stirring frequently, until they turn pink and release their aroma.
Remove the prawn shells and heads from the pot and set them aside (you will make stock with these later).
In the same pot, add the chopped onion, carrot, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and tomato paste and cook for 2 minutes until fragrant.
Deglaze the pot with white wine, scraping any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until mostly reduced.
Add the fish/seafood stock, bay leaf, prawn shells and heads back into the pot, and bring to a gentle simmer. Cover and let it cook for 25 minutes to infuse the flavors.
Strain the bisque through a fine-mesh sieve or cheesecloth into a clean pot, pressing down on the solids to extract as much liquid as possible. Discard the solids.
Return the strained bisque to medium heat and whisk in the heavy cream, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Add the cooked crab meat and peeled prawns to the bisque and let them warm through for 3-5 minutes.
Taste the bisque and adjust seasoning as needed. Remove from heat once the prawns are cooked and tender.
Ladle the bisque into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1438 mg | 479% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.9 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 19.1 mcg | 96% | |
| Calcium | 803 mg | 62% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3132 mg | 67% | |
*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.
