Seafood Bisque

Indulge in the rich and savory flavors of a classic Seafood Bisque, a luxurious soup that’s both comforting and elegant. This recipe combines the delicate sweetness of seafood with aromatic spices and a creamy, velvety base for a truly satisfying dish.

Perfect for a special occasion or a cozy night in, this Seafood Bisque is sure to impress your guests or satisfy your cravings for a taste of the sea. With its flavorful broth, tender seafood medley, and a hint of citrus freshness, this bisque is best enjoyed with a side of warm, crusty bread to soak up every last drop. Dive into a bowl of Seafood Bisque and experience a culinary journey that’s both comforting and sophisticated.

Seafood Bisque

Ingredients:

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 large onion, finely chopped

1 medium stalk celery, finely chopped

2 tablespoons plain flour

1/2 teaspoon cayenne pepper

2 teaspoons paprika

1 tablespoon tomato paste

1L (4 cups) fish stock

250ml (1 cup) white wine

400g green prawns, shelled, tails on, deveined

1kg mixed seafood (such as white fish fillet cut into 2cm cubes, mussels, calamari and scallops)

2-3 teaspoons lemon juice

100ml thin cream

1 tablespoon chopped flat-leaf parsley

Crusty bread, to serve

Instructions:

Step 1:

Heat the oil and butter in a pan over medium-low heat.

Add the onion and celery and sweat for 2-3 minutes until softened.

Step 2:

Add the flour, cayenne pepper and paprika and cook, stirring constantly, for 1-2 minutes.

Add the tomato paste and then cook for a further minute.

Step 3:

Gradually add the fish stock, then reduce heat to low and simmer for 5 minutes.

Set aside to cool slightly, blend in batches, and then return to the pan.

Step 4:

Place the white wine and 250ml water in a pan over medium-low heat and bring to a simmer.

Add the prawns and seafood, cover and simmer for 5 minutes.

Strain the seafood, discarding the liquid. (Make sure you also discard any mussels which have not opened.)

Step 5:

Gently reheat the soup, and add the cooked seafood, lemon juice and cream.

Stir to combine.

Step 6:

Ladle the bisque into bowls, garnish with chopped flat-leaf parsley and serve with plenty of fresh, crusty bread.

Notes:

Balanced Flavors: The combination of extra virgin olive oil, unsalted butter, onion, celery, and aromatic spices like cayenne pepper and paprika create a flavorful base for the bisque.

Shrimp Ceviche Tostada

Italian Spinach, Tomato and Orzo Soup

Snickers Fudge

Thickening Agent: The addition of plain flour helps thicken the bisque, giving it a rich and creamy texture.

Umami Boost: Tomato paste adds depth of flavor and richness to the bisque, enhancing the overall taste profile.

Rich Stock: Using fish stock as the base provides a seafood-infused essence, elevating the dish’s seafood flavor.

Wine Infusion: White wine adds a subtle sweetness and acidity to the bisque, complementing the seafood flavors.

Seafood Medley: The combination of green prawns, white fish fillet, mussels, calamari, and scallops offers a variety of textures and flavors, making each spoonful a delightful experience.

Citrus Zing: The addition of lemon juice brightens the flavors and adds a refreshing tanginess to the bisque.

Creamy Indulgence: Thin cream lends a luxurious creaminess to the bisque, creating a velvety mouthfeel.

Finishing Touch: Garnishing with chopped flat-leaf parsley adds a fresh herbal note and a pop of color to the dish, enhancing its visual appeal.

Serving Suggestions: Serving the bisque with crusty bread allows for soaking up every last drop of the flavorful broth, enhancing the dining experience.

Nutrition Information:

Frequently Asked Questions:

Can I use vegetable stock instead of fish stock?

Yes, you can substitute vegetable stock for fish stock if desired.

It will alter the flavor slightly but will still yield a delicious bisque.

How can I adjust the spiciness of the bisque?

You can adjust the amount of cayenne pepper used to control the spiciness level.

Start with a smaller amount and add more according to your preference.

Can I use other types of seafood in this recipe?

Absolutely! Feel free to customize the seafood mix according to your preferences.

You can add lobster, crab, or any other seafood you enjoy.

Is it necessary to blend the soup after simmering?

Blending the soup helps achieve a smooth and creamy texture.

However, if you prefer a chunkier bisque, you can skip this step or blend only a portion of the soup.

Can I omit the wine from the recipe?

Yes, you can omit the white wine if preferred.

You can replace it with additional fish stock or water for a similar liquid volume.

How do I know when the seafood is cooked through?

Seafood cooks quickly, and overcooking can make it tough.

Ensure the seafood is opaque and firm to the touch. Be careful not to overcook, as it can become rubbery.

Can I make this bisque ahead of time?

Yes, you can prepare the bisque ahead of time and reheat it before serving.

Store it in an airtight container in the refrigerator for up to 2 days.

Can I freeze leftover bisque?

Yes, you can freeze the bisque in airtight containers for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I use pre-cooked seafood for this recipe?

While fresh seafood is preferred, you can use pre-cooked seafood if that’s what you have available.

Adjust the cooking time accordingly to prevent overcooking.

Can I skip the cream in this recipe to make it lighter?

Yes, you can omit the cream if you prefer a lighter version of the bisque.

The bisque will still be flavorful without it, though it may be slightly less creamy.