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Creamy Seafood Bisque

A velvety bowl of warm bisque rich with seafood flavors, making it a comforting and slightly fancy dish perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Starter
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined Fresh or frozen
  • 1 lb crab meat Fresh or canned
  • 1 lb white fish (like cod or haddock), cut into chunks Fresh or frozen
  • 1 small onion, finely chopped Yellow or white onion
  • 2 cloves garlic, minced Fresh garlic for best flavor
  • 4 cups seafood stock Store-bought or homemade
  • 1 cup heavy cream For a rich and creamy texture
  • 2 tbsp butter Unsalted preferred
  • 2 tbsp flour For thickening the bisque
  • Salt and pepper to taste
  • Fresh herbs (like parsley or dill) for garnish
  • 1 cup white wine, optional Adds richness and depth of flavor

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant, about 3-5 minutes.
  2. Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 2 minutes to cook off the raw flour taste.
Cooking
  1. Gradually whisk in the seafood stock, continuing to stir until the mixture thickens slightly.
  2. Slowly pour in the heavy cream, stirring until fully combined and the mixture becomes luxurious and smooth.
  3. Gently fold in the shrimp, crab meat, and fish chunks. If using, pour in the white wine as well. Season with salt and pepper to taste.
  4. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the seafood is cooked through.
  5. Ladle the bisque into bowls, garnish with fresh herbs, and serve hot. Enjoy every creamy, seafood-filled spoonful!

Notes

For best results, use fresh seafood. Reheating should be done slowly to avoid toughening the seafood. Leftovers can be stored for up to 3 days in the fridge or 3 months in the freezer.