Bisque Recipe

Place shrimp shells and/or other shells (about 1 cup) in a large saucepan. Add 8 cups cold water and 1 cup dry white wine.

Add roughly chopped onion, carrot, and celery (about 1 cup, 1/2 cup, 1/2 cup), bay leaf, 6 peppercorns, 1 tablespoon fresh thyme and 1 teaspoon salt.

Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 30–40 minutes, skimming foam occasionally.

Strain the stock through a fine mesh sieve into a bowl, pressing on solids to extract liquid. Discard solids. You should have about 4–6 cups concentrated stock. Keep warm.

In a heavy-bottomed pot or Dutch oven, melt 3 tablespoons unsalted butter over medium heat. Add 1 cup finely diced onion, 1/2 cup finely diced carrot and 1/2 cup finely diced celery. Sauté until softened and translucent, about 6–8 minutes.

Add 2 teaspoons minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

Stir in 2 tablespoons tomato paste and cook 2–3 minutes to deepen the flavor and remove raw taste.

Sprinkle in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1–2 minutes to form a light roux.

If using, pour in 2 tablespoons cognac or brandy and let it bubble and reduce for 30 seconds. (Optional: carefully ignite with a long match to flambé, then let flames subside.)

Add 1/2 cup chopped peeled tomato (or canned crushed tomato), 1/8 teaspoon cayenne, and 1/2 teaspoon paprika. Stir to combine.

Slowly whisk in the warm strained seafood stock, about 4–6 cups, a cup at a time, scraping up any browned bits. Bring mixture to a gentle simmer and cook 10–12 minutes so the roux thickens and flavors marry.

Carefully transfer the hot bisque base (in batches if necessary) to a blender and puree until completely smooth. Alternatively, use an immersion blender directly in the pot. For an extra-silky texture, pass the pureed soup through a fine-mesh sieve or chinois, pressing with a ladle or spatula.

Return the strained puree to the pot over low heat. Stir in 1 cup heavy cream and 1 tablespoon olive oil. Warm gently—do not boil—until the soup is hot and slightly thickened, about 3–5 minutes.

Stir in 2 cups chopped cooked shrimp or lobster meat to heat through for 1–2 minutes. Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, plus 1 tablespoon fresh lemon juice to brighten flavors.

Remove from heat and fold in 2 tablespoons chopped parsley and 1 tablespoon chopped chives (if using).

Ladle the bisque into warm bowls. Garnish each bowl with a drizzle (about 1 teaspoon) of extra-virgin olive oil or melted butter and a sprinkle of chopped parsley or chives.

Serve with crusty bread or crostini alongside.