Seafood Bisque Recipe

Precook shrimp & scallops

Pat shrimp and scallops dry with paper towels. Season lightly with a pinch of salt and pepper. In a medium skillet over medium-high heat, melt 1 tablespoon butter. Sear shrimp 1 minute per side until just opaque; remove and set aside. Sear scallops 1 minute per side until golden; remove and set aside. Leave juices in pan to add to broth.

Reserve crab meat in a small bowl, keep chilled and handle gently to retain lumps. If crab has shells or cartilage, pick through to remove any bits.

In a large heavy pot or Dutch oven, melt remaining 2 tablespoons butter over medium heat. Add finely diced onion, celery and carrot. Sauté, stirring occasionally, until translucent and softened, about 6–8 minutes.

Add garlic and tomato paste; cook 1 minute until fragrant and tomato paste has darkened slightly, stirring constantly.

Sprinkle in the flour and stir to coat vegetables, cooking 1–2 minutes to remove raw flour taste and form a light roux. If pan becomes too dry, add a splash (1–2 tbs) of stock.

Slowly whisk in the fish or seafood stock to avoid lumps. Add bay leaf and thyme. Bring to a gentle simmer and cook 8–10 minutes to thicken and develop flavor.

Remove bay leaf. For a smoother, velvety bisque, transfer about half of the simmered base to a blender and puree until very smooth (or use an immersion blender directly in pot). Return puréed portion to the pot and stir to combine.

Stir in tomato paste-seared pan juices (scrape with a little stock if needed) and the dry sherry. Simmer gently 2 minutes to cook off alcohol and meld flavors.

Lower heat to medium-low and stir in heavy cream and milk. Heat until just below a simmer (do not boil vigorously). Taste and season with salt, black pepper and paprika.

Add the reserved seared shrimp, seared scallops and crab meat to the warm bisque. Heat gently for 2–3 minutes until seafood is warmed through and crab is just cooked (do not overcook to avoid toughening).

Stir in lemon juice and chopped parsley. If using optional cognac or additional sherry, add now and briefly flame or simmer 30 seconds to blend flavor (optional). Adjust seasoning to taste.

Ladle bisque into warm bowls, garnish with additional parsley, a light drizzle of cream (optional) and serve with crusty bread or croutons.