Description
A velvety and rich seafood bisque featuring succulent crab and shrimp, perfect for cozy nights when you crave a comforting and flavorful bowl of soup.
Ingredients
Base
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flour
Liquids
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tbsp tomato paste
Seafood
- 200 g shrimp, peeled and chopped
- 200 g crab meat
Seasonings and Garnish
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Melt the butter in a pot over medium heat and sauté the finely chopped onion until soft and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds until fragrant, avoiding browning.
- Create Roux: Sprinkle the flour over the onion and garlic mixture, stir constantly and cook for 1 minute to eliminate raw flour taste and to form a roux.
- Add Broth: Gradually whisk in the seafood or chicken broth to the roux, making sure the mixture is smooth and free of lumps.
- Simmer Cream Mixture: Stir in the tomato paste, paprika, and heavy cream. Reduce heat and gently simmer the bisque mixture to thicken and develop flavors, about 8-10 minutes.
- Cook Shrimp: Add the chopped shrimp to the simmering bisque and cook until they turn pink and opaque, roughly 3-5 minutes.
- Add Crab Meat: Gently stir in the crab meat and heat through for 2 minutes without boiling to maintain the seafood’s tender texture.
- Season and Garnish: Season the bisque with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Avoid boiling the bisque after adding shrimp and crab to keep the seafood tender and prevent it from becoming rubbery.
- For a smoother texture, blend part or all of the bisque before adding the seafood.
- This recipe pairs wonderfully with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
