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seafood bisque

This rich and creamy seafood bisque is a delightful dish perfect for seafood lovers. Packed with flavor from shrimp, crab, and a hint of brandy, it warms the soul and makes for an elegant appetizer or main course.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine French
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large saucepan
  • 1 wooden spoon
  • 1 blending tool (immersion blender or regular blender)
  • 1 measuring cups and spoons
  • 1 knife and cutting board
  • 1 ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 4 cups seafood stock For a richer flavor, consider using roasted shrimp shells to make the seafood stock.
  • 1 pound shrimp, peeled and deveined
  • 1 cup crab meat, shredded
  • 1 cup heavy cream Be careful not to boil after adding the cream.
  • 2 tablespoons brandy
  • to taste salt and pepper Adjust as needed.
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
  • Add minced garlic, dried thyme, and paprika. Cook for an additional minute until the garlic is fragrant.
  • Stir in the tomato paste, cooking for 2 minutes until well blended.
  • Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Let the mixture simmer for about 5 minutes, until the wine is reduced by half.
  • Add the seafood stock and bring the mixture to a boil. Lower the heat and simmer for 15 minutes.
  • Use an immersion blender to puree the soup until smooth (or carefully transfer to a regular blender in batches). Return to the pot if using a regular blender.
  • Stir in the shrimp and crab meat, then add the heavy cream and brandy. Cook for an additional 5-7 minutes, or until the shrimp are cooked through.
  • Season with salt and pepper to taste, adjusting as needed.
  • Ladle the bisque into bowls and garnish with chopped parsley before serving.

Notes

For a richer flavor, consider using roasted shrimp shells to make the seafood stock.
This bisque can be made ahead of time and reheated gently before serving; just be careful not to boil after adding the cream.
Serve with crusty bread for a complete meal.