Here’s a creamy Seafood Bisque—rich, comforting, and full of flavor 🦐🍲
(This version is simple and works with shrimp, crab, or a mix.)
Seafood Bisque
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ lb shrimp, peeled and chopped (or crab/lobster)
- ½ tsp paprika
- ¼ tsp cayenne (optional)
- Salt & black pepper, to taste
- 1 tbsp tomato paste (optional, for color & depth)
- 1 tsp Old Bay seasoning (optional)
- Fresh parsley (for garnish)
Instructions
- In a pot, melt butter and oil over medium heat.
- Add onion and cook until soft (3–4 minutes). Add garlic; cook 30 seconds.
- Stir in flour and cook 1 minute.
- Slowly whisk in stock until smooth.
- Add tomato paste, paprika, cayenne, Old Bay, salt, and pepper.
- Simmer gently for 10–15 minutes.
- Stir in seafood and cook 3–5 minutes until just done.
- Add cream and heat gently—do not boil.
- Taste and adjust seasoning.
Optional Smooth Bisque Style
- Remove half the soup (before adding seafood), blend until smooth, then return to pot.
Tips & Variations
- Extra rich: Add 2 tbsp sherry or white wine before the cream.
- Lobster bisque: Use lobster stock and meat.
- Thicker bisque: Add an extra tablespoon of flour.
- Serve with: Crusty bread or garlic toast.
If you want a crab bisque, lobster bisque, or spicy Cajun version, just tell me!
