Creamy Seafood Bisque Bowl (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
75 grams unsalted butter
02 -
1 medium sweet onion, finely diced
03 -
3 celery stalks, minced
04 -
4 garlic cloves, minced
05 -
30 grams all-purpose flour
→ Liquids
06 -
720 milliliters seafood stock
07 -
480 milliliters whole milk, warmed
08 -
240 milliliters heavy cream
09 -
30 grams tomato paste
→ Seasonings and Seafood
10 -
2 bay leaves
11 -
450 grams jumbo shrimp, peeled and deveined
12 -
340 grams lump crab meat, checked for shells
13 -
60 milliliters quality dry sherry
14 -
5 grams Old Bay seasoning
15 -
2.5 grams white pepper
16 -
Salt, to taste
→ Garnishes
17 -
Fresh chives, minced
18 -
Fresh tarragon, chopped
19 -
Crème fraîche (optional)
20 -
Extra shrimp for garnish
# Step-by-Step Directions:
01 -
In a large Dutch oven, melt the butter over medium heat. Add the diced onion and minced celery, cooking until softened, approximately 5 minutes.
02 -
Incorporate the minced garlic and cook until fragrant, about 1 minute.
03 -
Sprinkle the flour evenly over the vegetables and stir constantly to cook for 2 minutes, forming a roux.
04 -
Gradually whisk in the warmed whole milk and seafood stock, stirring continuously to prevent lumps.
05 -
Add the tomato paste, bay leaves, and Old Bay seasoning to the mixture. Allow to simmer gently for 5 minutes.
06 -
Pour in the heavy cream and simmer for an additional 5 minutes until the bisque thickens slightly.
07 -
Add the shrimp and cook for 3 to 4 minutes, or until they turn pink and are just cooked through.
08 -
Gently fold in the lump crab meat and sherry. Heat through for 2 minutes without stirring vigorously to maintain texture.
09 -
Remove the bay leaves. Adjust seasoning to taste with salt and white pepper.
10 -
Serve hot, garnished with minced chives, chopped tarragon, extra shrimp, and a swirl of crème fraîche if desired.
# Helpful Notes:
01 -
Use warmed liquids to avoid curdling and ensure a smooth texture.
02 -
Avoid overcooking the seafood to maintain tender texture.
03 -
For an ultra-smooth bisque, strain the soup before serving.