Description
Classic seafood bisque blends rich crab and shrimp in a luxurious cream-based soup from coastal French traditions. Delicate maritime flavors and silky texture invite home cooks to savor elegant coastal cuisine.
Ingredients
Scale
- ½ lb (225g) crab meat, cooked, picked over for shells
- ½ lb (225g) shrimp, peeled, deveined, cut into bite-sized pieces
- 2 cups seafood or chicken stock
- 1 cup heavy cream
- ½ cup whole milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup dry sherry or white wine
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 2 tbsps tomato paste
- ¼ cup fresh parsley, chopped (for garnish)
- ½ tsp salt (to taste)
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- ¼ tsp black pepper
Instructions
- Aromatic Base: Melt butter in a large pot over medium heat, sauté finely chopped onions and minced garlic until translucent and fragrant.
- Roux Development: Dust sautéed aromatics with flour, stirring continuously to create a golden roux that will thicken and enrich the bisque’s flavor profile.
- Liquid Foundation: Whisk in seafood or chicken stock, heavy cream, milk, and sherry, ensuring a smooth, lump-free consistency. Incorporate paprika, cayenne, salt, black pepper, and tomato paste, allowing the mixture to simmer and meld flavors.
- Seafood Integration: Gently fold crab meat and shrimp into the simmering liquid, cooking until shrimp turn pink and maintain their delicate texture.
- Final Refinement: Taste and adjust seasonings as needed. Garnish with fresh parsley and serve in warm bowls, presenting a luxurious and creamy seafood bisque that tantalizes the palate.
Notes
- Prevent Seafood Overcooking: Add shrimp and crab meat in the last 3-4 minutes of cooking to maintain their delicate texture and prevent rubbery consistency.
- Roux Mastery: Continuously whisk flour and butter to avoid burning, creating a smooth base that guarantees a lump-free, silky bisque texture.
- Flavor Enhancement Technique: Use high-quality seafood stock and a splash of sherry to deepen the bisque’s complexity and create a more sophisticated taste profile.
- Dietary Adaptation Tip: Substitute heavy cream with coconut milk or almond cream for a lighter, dairy-free version that maintains the recipe’s rich, creamy essence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg