Seafood bisque is a rich
Introduction
Seafood bisque is a rich, creamy soup that offers an indulgent taste of the sea. Combining tender crab and succulent shrimp, this dish delivers luxurious flavor and elegant presentation, perfect for dinner parties or cozy nights in.
Origin and Cultural Significance
Originating in France, bisque was traditionally made with crustaceans like lobster, crab, or shrimp. The term “bisque” likely derives from the Bay of Biscay, reflecting its deep seafood roots. Historically a dish of French coastal communities, it has become a symbol of refinement in global cuisine.
Ingredients and Quantities (Serves 4-6)
- 1/2 lb lump crab meat (fresh or canned, drained)
- 1/2 lb cooked shrimp (peeled, deveined, chopped if large)
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine (optional)
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp tomato paste
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 tsp cayenne pepper (optional for heat)
- Fresh parsley or chives for garnish
Optional Additions
- Splash of sherry for deeper flavor
- Diced carrots for added texture
- Bay leaf during simmering (remove before blending)
- A few drops of hot sauce or Worcestershire for complexity
Tips for Success
- Use high-quality seafood, preferably fresh or high-grade frozen.
- Do not boil after adding cream—simmer gently to avoid curdling.
- For a smoother texture, blend part of the soup before adding the seafood.
- Season gradually and taste often.
Instructions
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