Seafood Bisque
Immerse yourself in the luxurious flavors of this classic seafood bisque, a creamy, velvety soup brimming with the ocean's finest. This indulgent recipe combines buttery sautéed aromatics—like onion, celery, carrot, and garlic—with a rich blend of seafood stock, dry white wine, and a hint of tomato paste for depth. Pureed to silky perfection, the bisque is elevated by tender chunks of shrimp, crab meat, and lobster, all enriched with a generous splash of heavy cream. Seasoned with Old Bay, paprika, and a touch of black pepper, it’s a comforting, flavor-packed dish that feels like dining at a five-star coastal bistro. Serve this restaurant-worthy delicacy with a garnish of fresh parsley and warm crusty bread to soak up every luscious bite. Perfect for special occasions or when you crave a bowl of pure elegance, this seafood bisque is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 4 cups seafood stock
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 cup cooked shrimp, peeled and deveined, chopped
- 1 cup cooked crab meat
- 1 cup cooked lobster meat, chopped
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoons salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion, celery, carrot, and garlic. Sauté for 5-7 minutes until vegetables are soft and fragrant.
Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Slowly pour in the white wine, stirring to scrape up any browned bits from the bottom of the pot.
Add the seafood stock and tomato paste, stirring to combine. Bring to a simmer and cook for 15 minutes to allow flavors to blend.
Use an immersion blender (or carefully transfer the mixture to a blender) to puree the soup until smooth. Return to the pot if using a blender.
Stir in the heavy cream, shrimp, crab meat, and lobster meat.
Season with Old Bay seasoning, salt, black pepper, and paprika. Simmer for another 10 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Ladle the bisque into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 7915 mg | 344% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.2 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 680 mg | 52% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3176 mg | 68% | |
*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.
