Creamy Seafood Soup with Shellfish (Print Version)

# Ingredients:

→ For the Bisque Base

01 - 3 tablespoons unsalted butter
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 stalk celery, finely chopped
06 - 1 small carrot, grated
07 - 3 tablespoons all-purpose flour
08 - 3 cups seafood stock or fish broth
09 - 1 cup heavy cream
10 - ½ cup dry white cooking wine or additional seafood stock (non-alcoholic)

→ For the Seafood

11 - 1 cup lump crab meat
12 - 1 cup medium shrimp, peeled and deveined
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon Old Bay seasoning
15 - ¼ teaspoon cayenne pepper (optional, for heat)
16 - Salt and pepper to taste

→ For Garnish

17 - Fresh parsley, chopped
18 - Paprika for sprinkling
19 - Crusty bread or oyster crackers for serving

# Instructions:

01 - In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the finely chopped onion, minced garlic, chopped celery, and grated carrot. Sauté until the vegetables have softened and become aromatic, about 5 minutes.
02 - Sprinkle the flour over the softened vegetables and stir continuously for 2-3 minutes. This creates a roux that will thicken your bisque and add a subtle nutty flavor. Make sure the flour is completely incorporated with no lumps.
03 - Gradually whisk in the seafood stock and white wine (or additional stock if making non-alcoholic), stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing it to thicken slightly.
04 - Add the smoked paprika, Old Bay seasoning, and cayenne pepper (if using) to the simmering broth. Season with salt and black pepper to taste. Let the flavors meld together for a few minutes.
05 - Add the peeled and deveined shrimp to the pot. Cook until they turn pink and opaque, approximately 3-4 minutes. Be careful not to overcook the shrimp as they can become tough.
06 - Gently fold in the lump crab meat, being careful not to break up the chunks too much. You want to preserve those beautiful lumps of crab in the finished bisque. Allow to heat through for about 2 minutes.
07 - Reduce the heat to low and slowly pour in the heavy cream while stirring. Allow the bisque to heat through without boiling (boiling can cause the cream to separate). Simmer gently for about 5 minutes.
08 - Check the thickness of your bisque. If it's too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency. If it's too thin, simmer a bit longer to reduce and thicken.
09 - Ladle the hot bisque into serving bowls. Garnish each serving with a sprinkle of fresh chopped parsley and a light dusting of paprika for color and flavor. Serve immediately with crusty bread or oyster crackers on the side.

# Notes:

01 - This luxurious Crab and Shrimp Seafood Bisque combines the sweetness of fresh seafood with a velvety, creamy broth for an indulgent meal that's perfect for special occasions.
02 - For the best flavor, use fresh seafood if available. However, good quality frozen shrimp (thawed) and pasteurized crab meat also work well in this recipe.
03 - The bisque can be made ahead up to the point of adding the seafood. When ready to serve, reheat gently, then add the seafood and cream to finish.
04 - Leftover bisque can be refrigerated for up to 2 days. Reheat gently over low heat, being careful not to boil, which can cause the cream to separate.

Back