Go Back
–+ servings
Easy Seafood Bisque Recipe

Easy Seafood Bisque Recipe

Creamy, comforting seafood bisque loaded with tender shrimp, crab, and scallops. Silky-smooth and restaurant-worthy in under an hour.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 cup diced yellow onion small dice
  • 0.5 cup chopped celery
  • 0.5 cup diced carrot
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour for thickening
  • 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 4 cup seafood stock low-sodium preferred
  • 1 tsp Old Bay seasoning
  • 0.5 tsp sweet paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 1.5 cup heavy cream room temperature if possible
  • 1 lb raw shrimp peeled, deveined, chopped
  • 8 oz lump crab meat picked over for shells
  • 8 oz sea scallops cut into bite-size pieces
  • 1 tbsp fresh lemon juice optional for brightness
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Pat seafood dry. Cut shrimp and scallops into bite-size pieces; keep crab in chunky flakes.
  • Warm olive oil and melt butter in a large pot over medium heat.
  • Soften onion, celery, and carrot in the pot, stirring until glossy, 5–6 minutes.
  • Stir in garlic and tomato paste; cook until the paste darkens slightly, about 1 minute.
  • Sprinkle in flour and cook, stirring, 1–2 minutes to form a light roux.
  • Deglaze with white wine, scraping up any browned bits. Simmer until slightly reduced, 2 minutes.
  • Pour in seafood stock. Add Old Bay, paprika, thyme, cayenne, salt, and pepper. Simmer 10 minutes.
  • Blend the soup base with an immersion blender until smooth and velvety.
  • Lower heat. Stir in heavy cream and return to a gentle simmer.
  • Add shrimp and scallops. Simmer gently until just cooked, 4–5 minutes. Fold in crab for 1 minute.
  • Finish with lemon juice. Taste and adjust seasoning. Ladle into bowls and garnish with parsley.

Notes

Variation: Swap the crab for cooked lobster meat, or add a splash of dry sherry with the cream. For serving, try bread bowls or a drizzle of chili oil for heat. Storage: Refrigerate up to 2 days and reheat gently over low heat; do not boil.
This recipe is an original creation inspired by classic Easy Seafood Bisque Recipe flavors. All ingredient ratios and instructions are independently developed.