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- Pick over the crab meat to ensure there are no shells or cartilage.
- Set the seafood aside in the refrigerator while preparing the bisque.
2. Sauté the Aromatics
- Heat olive oil in a large soup pot over medium heat.
- Add the onion, celery, and carrot, and sauté for 5-7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for 1 minute, taking care not to let it burn.
3. Build the Base
- Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to form a roux. This will help thicken the bisque.
- Slowly pour in the white wine, stirring to deglaze the pot and lift any browned bits from the bottom.
- Add the tomato paste and smoked paprika, stirring until fully incorporated.
4. Add the Stock
- Gradually pour in the seafood stock while whisking to ensure a smooth consistency.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld.
5. Blend for Creaminess
- Using an immersion blender, purée the soup base until smooth and velvety. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches, then return it to the pot.
- Stir in the heavy cream and milk, and let the bisque simmer gently for 5 minutes. Avoid boiling at this stage to prevent curdling.
6. Add the Seafood
- Gently fold the shrimp and crab meat into the bisque.
- Simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
- Taste the bisque and adjust the seasoning with salt and black pepper. Add cayenne pepper for a bit of heat if desired.
7. Serve and Garnish
- Ladle the bisque into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread or crackers for dipping, adding an extra layer of texture and flavor to your meal.
Tips for Success
- Stock Matters: Use high-quality seafood stock for the best flavor. If you can’t find seafood stock, chicken stock works as a substitute, but add a splash of clam juice for a touch of ocean flavor.
- Texture Control: For a chunkier bisque, reserve a portion of the sautéed vegetables and seafood to stir in after blending.
- Crab Choice: Lump crab meat is sweet and delicate, but claw meat works well for a slightly stronger flavor.
- Make Ahead: Prepare the soup base a day ahead to enhance the flavors. Add the seafood just before serving to keep it fresh and tender.
Why Crab and Shrimp Seafood Bisque?
This bisque is the perfect balance of indulgence and comfort. The sweet crab and tender shrimp add luxurious textures and flavors, while the creamy base ties everything together with a rich and smooth consistency. Whether it’s a romantic dinner or a festive gathering, Crab and Shrimp Seafood Bisque is guaranteed to impress.
Take a spoonful, savor the ocean’s bounty, and let this dish transport you to a seaside escape!
