Creamy Seafood Bisque: A Cozy Dinner in Just 30 Minutes

Quick and luxurious, this Seafood Bisque combines rich flavors for a comforting meal in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons Unsalted Butter Use salted butter if unsalted is unavailable, but reduce added salt.
1 medium Sweet Onion Finely diced; yellow onion works as a substitute.
2 stalks Celery Minced; green bell pepper can be used for a different taste profile.
2 cloves Garlic Minced; fresh garlic enhances flavor.
1/4 cup All-Purpose Flour Cornstarch can be used as a gluten-free substitute.
2 cups Seafood Stock Clam juice mixed with chicken stock is a good swap.

For Creaminess

1 cup Whole Milk Use low-fat milk for a lighter version.
1 cup Heavy Cream Half-and-half can replace heavy cream.

For Flavor

2 tablespoons Tomato Paste Crushed tomatoes can be used as a substitute.
2 pieces Bay Leaves Remove before serving as they are not edible.
2 teaspoons Old Bay Seasoning Cajun seasoning is a suitable alternative.
2 teaspoons White Pepper Black pepper is a substitute but will alter the look of the bisque.
to taste Salt Adjust to taste depending on the saltiness of your stock.

For the Star Ingredients

1 pound Jumbo Shrimp Alternatively, use lobster or scallops for variation.
1 cup Lump Crab Meat Imitation crab can be used, but quality is compromised.
1/4 cup Quality Dry Sherry Cooking wine can be used if sherry is not available.

Equipment

Dutch oven

Method

Step‑by‑Step Instructions for Seafood Bisque

Melt the Butter: In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat until it's bubbly and aromatic, about 1-2 minutes.
Sauté the Aromatics: Add 1 finely diced sweet onion and 2 minced celery stalks to the Dutch oven. Sauté for about 5 minutes until soft and fragrant.
Incorporate Garlic: Stir in 2 cloves of minced garlic and cook for another minute until fragrant.
Create the Roux: Sprinkle 1/4 cup of all-purpose flour over the vegetables, stirring constantly for about 2 minutes.
Whisk in Liquid: Gradually whisk in 2 cups of warmed seafood stock and 1 cup of whole milk, cooking for about 3-4 minutes until thickened.
Flavor Infusion: Mix in 2 tablespoons of tomato paste, 2 bay leaves, and 2 teaspoons of Old Bay seasoning, letting flavors meld for about 5 minutes.
Add Richness: Pour in 1 cup of heavy cream and allow to simmer gently for another 5 minutes.
Introduce the Seafood: Carefully add 1 pound of jumbo shrimp, stirring gently for about 3-4 minutes until pink and opaque.
Final Touches: Gently fold in 1 cup of lump crab meat and 1/4 cup of dry sherry, heating through for an additional 2 minutes.
Season and Serve: Remove the bay leaves and adjust seasoning with salt and white pepper as needed. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 23gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Using fresh seafood enhances the flavor. Adjust seasonings at the end for a perfectly balanced bisque.

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