Seafood Bisque Recipe
jumbo lump crab, gulf shrimp, smoked tomatoes, herbed croutons
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Ingredients
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Seafood
Vegetables & Aromatics
Liquids
Seasoning
Croutons
Method
Preparation of Croutons
- 1
Prepare the Croutons
Preheat the oven to 375°F (190°C). In a bowl, toss the cubed bread with olive oil, garlic powder, and dried herbs until evenly coated. Spread the bread cubes on a baking sheet and bake for 10-15 minutes until golden brown and crispy, tossing halfway through.
Soup Base
- 2
Sauté Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Add Tomatoes and Seasoning
Add the diced smoked tomatoes, fresh thyme, salt, black pepper, cayenne pepper, and bay leaf. Stir well and cook for another 3-4 minutes.
- 4
Deglaze with Wine
Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
- 5
Add Fish Stock
Add the fish stock to the pot, bring to a boil, then reduce heat and let simmer for 15 minutes.
Adding Seafood
- 6
Incorporate Seafood
Add the shrimp and crab meat to the pot, stirring gently. Cook for another 5-7 minutes until the shrimp are pink and cooked through.
- 7
Finish with Cream
Stir in the heavy cream and let the bisque simmer for another 5 minutes, allowing the flavors to meld together.
Serving
- 8
Serve and Garnish
Remove the bay leaf. Ladle the bisque into bowls, garnish with fresh parsley, and top with herbed croutons. Serve hot.
