Okay, picture this: So, here On a cold, rainy evening, the kind where you just want to curl up with blankets and bowls of warm water. What is comforting? What is a Seafood Bisque recipe? What is better than tomato soup? What are the flavors that dance on your tongue? I think it’s even easier to make than mac and cheese from a box (don’t tell anyone I said that).
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What is a seafood biscuit?
Is it the velvet Elvis of soups? What is essentially a creamy, smooth soup that’s loaded with the delectable flavors of the sea. It’s richness comes from pureeing the seafood shells, which releases all of those briny, wonderful flavors. What is it like to take all your favorite shellfish and eat it all. (You name it)? What is the best way to make a delicious soup? Is this a good dinner party recipe?
Why you’ll love this recipe?
Where do I start? What I love about this is the depth of flavor you get in every single spoonful. What’s that perfect balance of creamy, savory, and slightly sweet that just makes your taste buds tingle?
What’s the best part about making a cake? I’m not a fancy chef by any means, and even I can pull this off without breaking the sweat. Do you need a ton of fancy ingredients or complicated techniques? Is there a whole lot of love? Plus, you can customize it to your liking. What are some good seafood seasonings to try? You’ve got a restaurant-worthy bisque that’s way cheaper (and probably tastier) than anything you’d ever had. What do you find in a restaurant? What are some good recipes for Seafood Bisque?
How do you make a seafood bisque?
Quick Overview
What are some ways to sauté veggies, add seafood and stock, and simmer everything.? If you want to make a creamy ice cream, puree it until smooth, and then stir in some cream for that. What is ultimate richness I know it sounds intimidating, but I promise, it’s super straightforward. What is the best part about cooking? Is this easier than it looks?
Ingredients
What is the Bisque?
- 1 tablespoon olive oil. 1 teaspoon salt.
- 1 cup chopped onion. 1 tsp.
- 1/2 cup chopped celery leaves. 1/4 cup sliced
- 1/2 cup chopped carrots.
- 2 cloves garlic, minced. 1 clove of
- 1 pound shrimp, peeled and deveined (reserve shells)
- 1/2 pound crab meat, fresh or canned.
- 1/2 pound lobster meat, cooked (optional)
- 1/4 cup tomato paste. 1 teaspoon tomato sauce.
- 1/2 cup dry sherry (optional, but highly recommended)
- 6 cups seafood stock (or chicken stock)
- 1 teaspoon paprika. 1
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme.
- Salt and pepper to taste.
- 1 cup heavy cream is enough for 1 person.
For Garnish:
- Chopped fresh parsley.
- Extra cooked shrimp or crab meat (optional) (included)
- A swirl of cream is a swirl.
What are the steps to
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes. What is the best way to cook minced garlic? I always do this on medium-low heat, because I’ve burned garlic one too many times and that flavor has disappeared. Is it possible to
Step 2: Toast the Shells (Flavor Secret!)
What is the best way to cook shrimp shells in a large pot? When they turn pink, they become fragrant. Where does magic happen? What are some of the best ways to toast seafood shells? Don’t skip this step!
Step 3: Build the Flavor Base
Stir in the tomato paste and cook for another minute, then deglaze the pot with the dry sherry (if desired). If you are using a frying pan, scraping up any browned bits from the bottom. Let the sherry reduce slightly, about 2 minutes.
Step 4: Simmer Away
What are the ingredients for seafood stock (or chicken stock)? What are the ingredients for thyme, salt Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the juices to evaporate. What are the flavors to meld? The longer it simmers, the richer the flavor will be. I usually let it simmer for about 45 minutes while I’m catching up on my favorite show.
Step 5: Blend Until Silky Smooth
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you have a blender, you can transfer the soup to the blender in batches, being very careful as hot as it is. Can liquids expand and cause splattering? If using a regular blender, make sure to vent the lid slightly to allow steam to escape.
Step 6: Add the Seafood and Cream
Stir in the cooked shrimp, crab meat, and lobster meat (if using) and heat through. Then, stir in the heavy cream and heat gently until warmed through, but do not boil. Taste and adjust seasonings as needed.
Step 7: Serve and Enjoy!
What are some good sides to serve with bisque? Garnish with chopped fresh parsley and extra cooked shrimp. What should I do if I want a swirl of cream? Serve hot and enjoy!
What to serve it with?
What is a good bisque? If you’re looking to make it a little more substantial, here are some ideas.
For Lunch:A simple side salad with a light vinaigrette or crusty bread for dipping.
For Dinner: Grilled asparagus, roasted vegetables, or a seafood pasta dish.
For a Fancy Occasion:Serve it as an appetizer before a main course of steak or roasted chicken. I always make mini grilled cheese sandwiches to serve with this and people think it’s the best.
Don’t Forget: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with this bisque.
Top Tips for Perfecting Your Seafood Bisque
Don’t Skimp on the Shells: Toasting the shrimp shells is key to getting that authentic seafood flavor.
Use Good Quality Stock: If you can’t find seafood stock, chicken stock will work in a pinch, but try to find a good quality one for the best flavor.
Don’t Overcook the Seafood: Add the cooked shrimp, crab, and lobster at the very end and just heat through, otherwise they can become rubbery.
Adjust the Seasoning to Your Taste: Don’t be afraid to experiment with different herbs and spices to find your perfect flavor combination.
Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
Get Creative with the Garnishes: Fresh herbs, a swirl of cream, or even a sprinkle of paprika can add a beautiful finishing touch.
I tested this recipe using vegetable stock and it came out just fine, though I did add some Old Bay seasoning to pump up the flavor and give it that authentic seafood taste.
Storing and Reheating Tips
Refrigerator Storage: Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Make sure it cools down completely before refrigerating. I usually divide it into individual portions so it’s ready to go.
Freezer Instructions: For longer storage, you can freeze the bisque for up to 2 months. Let it cool completely, then transfer it to freezer-safe containers or freezer bags. Be sure to leave some room at the top, as liquids expand when frozen. I’ve found that freezer bags laid flat are the easiest to store.
Reheating: Thaw the bisque in the refrigerator overnight before reheating. You can reheat it in a saucepan over medium heat, stirring occasionally, until heated through. Or, you can microwave it in a microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.
Important Note: If you’re planning to freeze the bisque, it’s best to add the cream after thawing and reheating, as cream can sometimes separate when frozen.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Seafood Bisque Recipe that’s guaranteed to impress. I really hope you give this one a try. It’s so much fun to make, tastes absolutely incredible, and is so perfect for those cold winter nights. Plus, it’s a great way to use up any leftover seafood you might have on hand.
If you loved this recipe, be sure to check out some of my other soup recipes, like my Creamy Tomato Soup or my Hearty Chicken Noodle Soup. And don’t forget to leave a comment below and let me know how yours turns out! I can’t wait to hear what you think. Happy cooking!
Seafood Bisque Recipe
Ingredients
Main Ingredients
- 1 cup chopped onions
- 2 tablespoons butter
- 1 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 4 cups fish stock
- 1 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat. Add onions and cook until softened.
- Add shrimp and scallops; cook until pink.
- Stir in fish stock, heavy cream, salt, and pepper. Bring to a simmer and cook for 10 minutes.
