Creamy Seafood Bisque: Indulge in Luxury at Home

Experience the luxurious flavors of Seafood Bisque, a quick and comforting dish perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bisque

4 tablespoons Unsalted Butter Creates the rich base that enhances the creamy texture.
1 medium Sweet Onion Adds sweetness and depth to your bisque’s flavor profile.
2 stalks Celery Provides aroma and a delightful crunch.
3 cloves Garlic Contributes aromatic flavor and enhances the overall taste.
1/4 cup All-Purpose Flour Thickens the bisque to achieve desired creaminess.
2 cups Seafood Stock Forms the broth; clam juice can be used as a substitute.
1 cup Whole Milk Enhances the creamy texture when warmed with the roux.
1 cup Heavy Cream Adds richness and luxurious depth to the bisque.
2 tablespoons Tomato Paste Offers acidity and flavor balance.
2 leaves Bay Leaves Imparts herbal notes while cooking.

For the Seafood

1 pound Jumbo Shrimp Fresh, peeled, and deveined.
1 cup Lump Crab Meat Be sure to check for shells.

For Seasoning

1/4 cup Dry Sherry Enhances complexity.
2 teaspoons Old Bay Seasoning Traditionally used to season seafood.
to taste White Pepper Adds gentle spice without visible flakes.
to taste Salt Enhances the overall flavor.

For Garnish

Fresh Chives and Tarragon Adds freshness and a pop of color.
Crème Fraîche Optional for added creaminess.

Equipment

Dutch oven

Method

Step-by-step Instructions

In a large Dutch oven, melt unsalted butter over medium heat. Once bubbling, add diced onion and chopped celery, sautéing for about 5 minutes until softened.
Add minced garlic to the pot, stirring for an additional minute until fragrant.
Sprinkle flour over the mixture, stirring constantly for about 2 minutes to form a roux.
Gradually whisk in warmed seafood stock and whole milk until smooth, stirring for 3-5 minutes until it starts to thicken.
Stir in tomato paste, bay leaves, and Old Bay seasoning. Let simmer for 5 minutes.
Pour in heavy cream, simmering for an additional 5 minutes.
Fold in fresh jumbo shrimp and lump crab meat, cooking until shrimp are pink, about 3-4 minutes.
Stir in dry sherry, allowing it to heat through for another 2 minutes.
Remove bay leaves and season with salt and white pepper to taste.
Ladle bisque into warmed bowls and garnish with chives and tarragon, adding a swirl of crème fraîche.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and avoid boiling during the cooking to maintain creaminess.

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