Ingredients:
Seafood:
1 lb shrimp (peeled and deveined, chopped if large)
1 lb lump crab meat (or imitation if preferred)
Bisque Base:
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 medium carrot, grated or finely chopped
1/2 cup dry white wine (optional but recommended)
4 cups seafood stock (or chicken stock if unavailable)
1 cup heavy cream
1/2 cup half-and-half or milk
1 tbsp tomato paste
1 tbsp all-purpose flour (for thickening)
1 bay leaf
1 tsp Old Bay seasoning (or your preferred seasoning)
1/4 tsp cayenne pepper (adjust to taste for spice)
Salt and pepper, to taste
Garnish:
Chopped fresh parsley or chives
Crusty bread (optional, for serving)
Instructions:
1. Prepare the Seafood:
Shrimp: If the shrimp are large, chop them into bite-sized pieces. Set aside.
Crab: Gently check the crab meat for any shell pieces and remove. Set aside.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat butter over medium heat.
Add onion, celery, and carrot. Sauté for about 5 minutes, until softened.
Add garlic and cook for another minute, stirring to avoid burning.
3. Deglaze and Thicken:
Add the tomato paste to the pot, stirring to combine and cook for 2-3 minutes.
Sprinkle flour over the vegetables and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste.
If you’re using white wine, add it now and let it simmer for 2-3 minutes until reduced by half. This will give the bisque a lovely depth of flavor.
4. Add the Liquids:
Gradually pour in the seafood stock, stirring constantly to avoid lumps. Bring it to a simmer.
Add the bay leaf, Old Bay seasoning, and cayenne pepper. Season with salt and pepper to taste.
Let it simmer gently for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
5. Creamy Texture:
Stir in the heavy cream and half-and-half. Bring it back to a simmer, but do not let it boil. Taste and adjust seasoning if necessary.
6. Add the Seafood:
Add the shrimp and cook for about 3-4 minutes, until they turn pink.
Gently fold in the crab meat, and simmer for an additional 2-3 minutes to heat through.
7. Blend (Optional):
If you prefer a smoother bisque, use an immersion blender to purée part of the soup, leaving some chunks for texture. Alternatively, you can blend the entire soup in a regular blender (just be careful when blending hot liquids).
8. Final Touches:
Remove the bay leaf before serving.
Serve the bisque hot, garnished with fresh parsley or chives.
Pair with crusty bread for dipping.
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