Description
Creamy seafood bisque delights taste buds with rich ocean flavors and luxurious textures. Coastal comfort meets culinary elegance, inviting you to savor each spoonful of this classic maritime-inspired dish.
Ingredients
Scale
Main Seafood Ingredients:
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 0.5 pound lobster meat (or additional shrimp/crab)
Liquid and Dairy Base:
- 3 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup dry white wine (optional)
- 1 tablespoon lemon juice (for brightness)
Vegetables, Herbs, and Seasonings:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon paprika
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 2 tablespoons fresh parsley, chopped
- 4 small bread bowls (or crusty bread)
- Extra Old Bay seasoning (for garnish)
Instructions
- Prepare the aromatic foundation by gently melting butter and olive oil in a spacious pot over medium heat, creating a fragrant base for the seafood bisque.
- Incorporate finely chopped onion, minced garlic, diced celery, and julienned carrot into the heated fat, allowing the vegetables to soften and release their natural sweetness for approximately 5 minutes.
- Dust the softened vegetables with flour, stirring continuously to create a smooth, golden roux that will provide depth and thickness to the bisque.
- Deglaze the pot with a splash of white wine, carefully scraping the bottom to release any caramelized bits, intensifying the flavor profile of the developing sauce.
- Pour in seafood stock, blending in tomato paste, Old Bay seasoning, paprika, salt, and a hint of cayenne for a subtle kick, then allow the mixture to simmer and meld together for 10 minutes.
- Transform the liquid into a silky-smooth base using an immersion blender, ensuring a luxurious texture throughout the bisque.
- Introduce heavy cream and milk, reducing the heat to a gentle simmer to prevent separation and maintain a velvety consistency.
- Carefully add succulent shrimp, delicate crab meat, and tender lobster pieces, cooking until the shrimp turns a vibrant pink and the seafood is thoroughly heated.
- Brighten the bisque with a squeeze of fresh lemon juice, then taste and adjust the seasoning to achieve a perfectly balanced flavor.
- Elegantly serve the bisque in warm bread bowls or traditional serving dishes, garnishing with fresh parsley and a sprinkle of Old Bay seasoning.
- Accompany the dish with crusty bread or crisp oyster crackers, creating a complete and satisfying seafood experience.
Notes
- Choose fresh seafood from a reputable fishmonger to guarantee the best flavor and texture in your bisque.
- Keep shellfish cold and use within 1-2 days of purchase for maximum freshness and safety.
- Use an immersion blender directly in the pot to minimize cleanup and prevent transferring hot liquid between containers.
- Control the heat while simmering to prevent cream from separating or burning, which can create an unpleasant texture.
- Substitute dairy milk with coconut milk or almond milk for a lighter, dairy-free version that maintains creamy consistency.
- Reduce sodium by using low-sodium seafood stock and controlling the amount of added salt during cooking.
- Add extra depth by incorporating a splash of brandy or sherry during the deglazing process for a more complex flavor profile.
- For a gluten-free adaptation, replace wheat flour with cornstarch or arrowroot powder as a thickening agent.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg