- For the Bisque Base:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
- For the Seafood:
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
- For Garnish:
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers
Step-by-Step Instructions
Prepare the Bisque Base:
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
- Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
- Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.
Cook the Seafood:
- Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
- Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much.
Finish the Bisque:
- Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
- Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.
Serve:
- Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.
Troubleshooting Common Problems:
- Lumpy Bisque: If lumps form when adding the liquid, use an immersion blender or carefully transfer the bisque in batches to a regular blender to smooth it out.
- Bisque Too Thin: If the bisque isn’t thick enough, make a slurry by whisking together 1 tablespoon of flour with 2 tablespoons of cold water. Gradually whisk the slurry into the simmering bisque until it reaches the desired consistency.
- Bisque Too Thick: Simply add more seafood stock, a little at a time, until the desired consistency is reached.
- Bland Flavor: Don’t be afraid to adjust the seasonings. Taste and add more salt, pepper, or spices as needed.
Tips and Variations:
- Lobster Addition: For an even more decadent bisque, add cooked lobster meat along with the crab.
- Vegetarian Option: Omit the seafood and use vegetable broth. Add hearty mushrooms, such as cremini or shiitake, for a rich, earthy flavor. You can also add roasted red peppers for sweetness and color.
- Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for extra heat.
- Make it Ahead: The bisque base can be made a day or two in advance and stored in the refrigerator. Add the seafood just before serving.
Serving Suggestions:
Serve this seafood bisque as an elegant appetizer or a light main course. A crisp green salad would provide a refreshing contrast to the richness of the bisque.
Print
Ingredients
Scale
- For the Bisque Base:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
- For the Seafood:
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
- For Garnish:
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers
Instructions
Prepare the Bisque Base:
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
- Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
- Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.
Cook the Seafood:
- Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
- Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much.
Finish the Bisque:
- Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
- Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.
Serve:
- Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.
Pairing Recommendations:
- Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Albariño complements the seafood flavors beautifully.
- Beer: A light-bodied lager or a Belgian witbier would also pair well.
- Bread: Crusty bread, such as a baguette or sourdough, is perfect for dipping into the creamy bisque. Oyster crackers are also a traditional accompaniment.
Nutritional Information (Approximate):
Per serving (assuming 6 servings): Calories: 450, Fat: 30g, Carbohydrates: 15g, Protein: 30g, Sugar: 3g (Note: This is an estimate and may vary based on specific ingredients used).
Comprehensive FAQ:
- Q: Can I use frozen seafood?
- A: Yes, you can use frozen seafood. Thaw it completely and pat it dry before adding it to the bisque.
- Q: Can I make this bisque ahead of time?
- A: You can make the base ahead of time. Cool it completely and refrigerate. Add the seafood when you’re ready to reheat and serve.
- Q: How long can I store leftover bisque?
- A: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days.