1. Build the Flavor Base
Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic, and sauté until softened and fragrant (about 5–7 minutes). This classic mirepoix forms the sweet-savory foundation of your bisque.
2. Add Depth
Stir in tomato paste and cook for 2 minutes to bring out its natural sweetness. Deglaze the pan with white wine, scraping up any browned bits — these hold incredible flavor.
3. Simmer the Stock
Sprinkle in flour to make a light roux, then slowly whisk in the seafood or chicken stock. Let it simmer for 15–20 minutes, allowing flavors to meld and the broth to thicken slightly.
4. Blend for Smoothness
For that signature velvety texture, transfer the soup to a blender or use an immersion blender until silky smooth. Return to the pot.
5. Cook the Seafood
Add your shrimp, scallops, crab, or lobster. Simmer gently until just cooked — roughly 5 minutes for shrimp or scallops, slightly longer for lobster. Avoid overcooking, as seafood can become tough quickly.
6. Finish with Cream
Stir in heavy cream and season with salt, pepper, paprika, and a touch of cayenne. The cream balances the acidity of the tomato paste and wine, creating a rich, luscious bisque.
7. Garnish and Serve
Ladle into warm bowls, sprinkle with fresh parsley or thyme, and serve with crusty bread or oyster crackers for a comforting touch.
Tips for Success
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Gourmet twist: Add a splash of brandy or sherry just before adding cream.
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Extra richness: Roast shrimp or lobster shells and simmer them in your stock before straining.
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Make ahead: Prepare the bisque base a day in advance; just reheat, add seafood, and finish with cream before serving.
A Dish Worth Savoring
Creamy seafood bisque is more than soup — it’s an experience. Each spoonful delivers warmth, richness, and the delicate taste of the sea. Perfect as an elegant starter for a dinner party or a cozy centerpiece for a night in, this bisque proves comfort food can also feel sophisticated.