1. Build the Flavor Base
Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant — this classic mirepoix forms the sweet-savory foundation of your bisque.
2. Add Depth
Stir in tomato paste and cook for 2 minutes to caramelize. Deglaze with white wine, scraping up any browned bits for extra flavor.
3. Simmer the Stock
Whisk in flour to form a light roux. Gradually pour in stock, stirring constantly. Simmer for 15–20 minutes to thicken slightly and let the flavors meld.
4. Blend Until Smooth
For that signature velvety texture, puree the mixture using a blender or immersion blender. Return to the pot.
5. Cook the Seafood
Add your choice of shrimp, scallops, crab, or lobster. Simmer gently until just cooked — about 5 minutes for shrimp and scallops, a bit longer for lobster. Avoid overcooking to keep seafood tender.
6. Finish With Cream
Stir in heavy cream and season with salt, pepper, paprika, and cayenne. The cream balances the acidity from the tomato paste and wine, creating a rich, luscious bisque.
7. Garnish and Serve
Ladle into warm bowls, garnish with fresh parsley or thyme, and serve alongside crusty bread or oyster crackers.
Tips for Success
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Gourmet twist: Add a splash of brandy or sherry just before adding the cream.
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Extra richness: Roast shrimp or lobster shells and simmer them in stock before straining.
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Make-ahead convenience: Prepare the base a day in advance. 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 delicate ocean flavors. Whether served as an elegant starter or the centerpiece of a cozy night in, this bisque proves that comfort food can also feel refined.