Description
A rich and creamy Seafood Bisque made with succulent shrimp and crab meat, simmered in a flavorful tomato-based seafood stock, enriched with heavy cream and a touch of dry sherry for depth of flavor. This elegant yet simple classic seafood soup is perfect for a comforting dinner or special occasion.
Ingredients
Scale
Base Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 stalks fresh celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
Seafood and Liquids
- 4 cups seafood stock
- 1 lb medium shrimp, peeled and deveined
- 8 oz lump crab meat (fresh or frozen)
- 1 cup heavy cream
- 1/4 cup dry sherry
Seasonings
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion, celery, and minced garlic, sautéing until the vegetables are softened and translucent, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor and develop a rich base.
- Add Seafood Stock and Simmer: Gradually pour in the seafood stock, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer to meld the flavors.
- Cook Seafood: Add the peeled and deveined shrimp, lump crab meat, dried thyme, and bay leaf to the pot. Simmer gently until the shrimp turn pink and are cooked through, about 5 minutes.
- Finish Bisque: Just before serving, stir in the heavy cream and dry sherry. Heat through carefully without boiling to avoid curdling the cream and preserve delicate flavors.
- Season and Serve: Remove the bay leaf, season the bisque with salt and pepper to taste, and serve hot.
Notes
- Use fresh seafood stock if possible for maximum flavor; canned or boxed varieties work in a pinch.
- Do not boil after adding cream to prevent curdling.
- Dry sherry adds a subtle sweetness and complexity, but you can substitute with white wine if unavailable.
- This bisque can be garnished with chopped fresh parsley or chives for color and freshness.
- Leftovers store well refrigerated for up to 2 days but may thicken; thin with a splash of seafood stock or cream when reheating.
