When the weather turns chilly or you’re simply craving something rich and soul-warming, few dishes compare to a creamy seafood bisque. Traditionally French in origin, bisque was once a way to use shellfish like lobster, crab, or shrimp, blending them into a velvety soup with cream and wine. Today, seafood bisque has become a beloved restaurant favorite, but the good news is—you don’t have to dine out to enjoy it. With a handful of fresh ingredients and a bit of patience, you can prepare a restaurant-worthy bisque right in your kitchen.
Why Seafood Bisque Feels So Special
What makes bisque different from other seafood soups is its texture and depth of flavor. It’s smooth, silky, and infused with the natural sweetness of shellfish, enhanced by aromatics, stock, and cream. A drizzle of sherry or white wine adds elegance, making each spoonful taste indulgent without being overly heavy.
Ingredients You’ll Need
For a well-balanced seafood bisque, you’ll want both fresh shellfish and a few simple flavor builders:
1 pound shrimp (shell-on if possible, for stock)
½ pound lump crabmeat (optional, but highly recommended)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 carrot, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
¼ cup dry white wine or sherry
3 cups seafood stock (or chicken stock, if needed)
1 teaspoon paprika
1 bay leaf
1 cup heavy cream
Salt and pepper to taste
Fresh parsley or chives, for garnish
Step-by-Step Instructions
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