Description
A rich and creamy French seafood bisque that combines a velvety smooth texture with the delicate flavors of shrimp, crab, or lobster, making it an elegant starter or comforting meal.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
Liquids & Seasonings
- 2 cups seafood broth
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1/2 tsp paprika
- Salt and pepper to taste
Seafood & Garnish
- 200 g mixed seafood (shrimp, crab, or lobster)
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Melt the butter in a pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, approximately 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook briefly for about 30 seconds to release its aroma, ensuring it doesn’t brown.
- Create Roux: Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flavor, forming a light roux to thicken the bisque.
- Add Broth: Gradually whisk in the seafood broth, stirring constantly until the mixture is smooth and slightly thickened.
- Season and Simmer: Stir in the tomato paste and paprika, then pour in the heavy cream. Reduce heat to low and gently simmer for 5-7 minutes to blend the flavors without boiling.
- Cook Seafood: Add the mixed seafood to the pot and cook just until the seafood is opaque and tender, about 3-5 minutes, taking care not to overcook it.
- Final Seasoning & Garnish: Taste and adjust with salt and pepper as needed. Ladle the bisque into bowls, garnish with fresh parsley, and serve immediately.
Notes
- For an extra smooth texture, blend the bisque with an immersion blender before adding the seafood.
- Avoid overcooking seafood to maintain tenderness and flavor.
- Use fresh seafood broth if possible for the richest taste.
- This bisque pairs wonderfully with crusty bread or a light side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
