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Rich and Velvety Seafood Bisque

A close-up of a rich, orange-hued seafood soup topped with large shrimp, white fish pieces, and fresh parsley.
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Make a restaurant-quality, creamy seafood bisque at home using shrimp and crab. This recipe delivers a luxurious texture perfect for an elegant dinner or comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or brandy
  • 1/4 cup tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 4 cups seafood or fish stock
  • 1 cup heavy cream
  • 1/2 pound raw shrimp, peeled and deveined
  • 1/2 pound lump crab meat, picked over
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the white wine or brandy and let it simmer, scraping up any browned bits from the bottom of the pot, until the liquid is reduced by half.
  4. Stir in the tomato paste, paprika, thyme, and cayenne pepper. Cook for 1 minute.
  5. Pour in the seafood stock. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the smooth mixture to the pot.
  7. Stir in the heavy cream. Heat gently over low heat; do not allow the soup to boil after adding the cream.
  8. Add the raw shrimp and crab meat to the simmering soup. Cook gently until the shrimp are pink and cooked through, about 3 to 5 minutes.
  9. Stir in the fresh lemon juice. Season with salt and pepper to your taste.
  10. Ladle the bisque into bowls and garnish with fresh parsley before serving immediately with crusty bread.

Notes

  • For a richer flavor, you can make your own seafood stock using shrimp shells and fish trimmings.
  • If you prefer a thicker bisque, you can add 1 tablespoon of flour or cornstarch mixed with an equal amount of cold water (a slurry) before adding the cream.
  • This soup is elegant enough for a dinner party but simple enough for a weeknight comfort meal.

Nutrition

Find it online: https://fooddexterity.com/velvety-seafood-soup-bisque-recipe/