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Creamy Seafood Bisque Recipe

Creamy Seafood Bisque Recipe

This velvety seafood bisque layers tender shrimp, scallops, and crab in a rich, tomato-cream base. Elegant yet weeknight-friendly.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 0.75 cup celery, diced
  • 0.5 cup carrot, diced
  • 2 tsp garlic, minced
  • 3 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 0.5 cup dry white wine
  • 4.5 cup seafood stock
  • 0.75 tsp paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper add more for heat
  • 1.25 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1.5 cup heavy cream
  • 12 oz raw shrimp, peeled and chopped
  • 8 oz sea scallops, quartered
  • 6 oz lump crab meat picked over for shells
  • 2 tbsp brandy or dry sherry classic finish
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped for serving

Instructions

Preparation Steps

  • Melt butter with olive oil in a large pot over medium heat.
  • Sauté onion, celery, and carrot until tender and lightly golden, about 8–10 minutes.
  • Stir in garlic and tomato paste; cook until the paste deepens in color, about 2 minutes.
  • Sprinkle in flour and cook, stirring constantly, 2 minutes to form a light roux.
  • Pour in white wine and scrape up any browned bits; simmer 2 minutes to reduce slightly.
  • Add seafood stock, paprika, thyme, cayenne, salt, and pepper. Bring to a gentle simmer.
  • Cover and simmer 15 minutes to build flavor, then turn heat to low.
  • Blend the soup until silky using an immersion blender, then return to a bare simmer.
  • Stir in heavy cream and warm gently without boiling.
  • Add shrimp, scallops, and crab; cook just until shrimp turn pink and scallops are opaque, 3–5 minutes.
  • Finish with brandy and lemon juice. Taste and adjust salt and pepper.
  • Ladle into warm bowls and sprinkle with parsley to serve.

Notes

Variation: Swap the crab for cooked lobster meat, or add a pinch of smoked paprika for a subtle smoky note. Serving tip: Warm the bowls and serve with toasted baguette slices. Storage: Refrigerate up to 3 days; reheat gently without boiling to keep the cream from separating.
This recipe is an original creation inspired by classic Creamy Seafood Bisque Recipe flavors. All ingredient ratios and instructions are independently developed.