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Seafood Bisque Recipe

Seafood Bisque

A silky-smooth seafood bisque featuring jumbo shrimp and lump crab meat in a rich, creamy base with Old Bay seasoning and dry sherry. Restaurant-quality flavor in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Appetizer, Main Course, Soup
Cuisine: American, French-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tablespoons unsalted butter
  • 1 medium sweet onion finely diced
  • 3 stalks celery minced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups seafood stock
  • 2 cups whole milk warmed
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 pound jumbo shrimp peeled and deveined
  • 12 ounces lump crab meat checked for shells
  • 1/4 cup dry sherry quality
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon white pepper
  • salt to taste
  • fresh chives minced, for garnish
  • fresh tarragon chopped, for garnish
  • creme fraiche optional, for garnish

Equipment

  • Dutch oven
  • whisk
  • measuring cups
  • Chef's knife
  • cutting board

Method
 

  1. In a large Dutch oven, melt butter over medium heat. Add diced onion and minced celery, cooking until softened, about 5 minutes.
  2. Stir in minced garlic and cook for an additional minute until aromatic.
  3. Sprinkle flour over the mixture, stirring constantly for about 2 minutes to create a roux.
  4. Gradually whisk in warmed seafood stock and milk, stirring constantly to prevent lumps.
  5. Mix in tomato paste, bay leaves, and Old Bay seasoning. Simmer for 5 minutes.
  6. Stir in heavy cream and continue simmering until slightly thickened, about 5 minutes.
  7. Add shrimp and cook until pink and curled, 3-4 minutes.
  8. Gently fold in crab meat and dry sherry. Heat through for another 2 minutes.
  9. Remove bay leaves and adjust seasonings with salt and white pepper to taste.
  10. Serve hot, garnished with fresh herbs and a swirl of creme fraiche if desired.

Notes

Use fresh, quality seafood for best results. Warm milk and stock before adding to prevent curdling. Don't rush the cooking process - allow time for flavors to develop. For a smoother texture, strain before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.
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