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Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1/2 cup heavy cream
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat (lump or claw meat)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
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Prepare the base:
- Heat the olive oil in a large saucepan or pot over medium heat.
- Add the finely chopped onion, celery, and carrot. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
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Build the flavor:
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to darken slightly.
- Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux, which will help thicken the bisque.
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Add the stock:
- Gradually pour in the seafood stock, whisking constantly to prevent lumps.
- Bring the mixture to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the soup has thickened slightly.
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Cook the seafood:
- Add the shrimp to the simmering bisque and cook for 3–4 minutes until they turn pink and opaque.
- Gently fold in the crab meat and cook for another 1–2 minutes, just to warm it through.
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Finish the bisque:
- Stir in the heavy cream for richness.
- Season with smoked paprika, cayenne (if using), salt, and black pepper to taste.
- Remove the pot from heat and stir in fresh lemon juice and chopped parsley for brightness.
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Serve:
- Ladle the bisque into bowls.
- Garnish with additional parsley or a drizzle of cream if desired.
- Serve hot with crusty bread or garlic toast on the side.
Tips for the Perfect Bisque:
- For an extra-smooth texture, you can puree the vegetable base before adding the seafood.
- Substitute half-and-half for heavy cream for a slightly lighter version.
- For a deeper flavor, simmer the base with shells from the shrimp for 15 minutes before straining and adding the seafood.
