CREMA DE MARISCOS Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

Add Tomato Paste and Stock

Stir in the tomato paste and cook for another 2 minutes. Then, pour in the seafood stock, add the bay leaves, salt, and black pepper. Bring to a boil.

Simmer

Reduce the heat and let the soup simmer for about 20 minutes to allow the flavors to meld.

Add Seafood

Remove the bay leaves and add your choice of seafood (shrimp, scallops, fish, etc.) to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through.

Blend for Creaminess

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender.

Serve

Ladle the bisque into bowls and serve hot, garnished with fresh herbs or a drizzle of cream if desired.