Recipe: Perfect Seafood Bisque

Seafood Bisque. In a Dutch oven, combine the first eight ingredients. Reduce heat; add the shrimp, crab and mushrooms. This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaky fish. Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through.

As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Remove the bacon from the pot with a slotted spoon. This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. You can have Seafood Bisque using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Seafood Bisque

1. You need 1/2 cup of minced shallot.
2. Prepare 1/2 lb of butter.
3. You need 1/2 cup of flour.
4. It's 1 quart of water.
5. You need 1 tbsp of chicken base.
6. You need 14 oz of baby clam in juice.
7. Prepare 1/2 lb of uncooked shrimp.
8. Prepare 1/3 lb of cod in one piece.
9. You need 1/3 lb of salmon in one piece.
10. Prepare 2/3 lb of cooked crab meat, chopped.
11. You need 1 cup of heavy cream.
12. It's 1 cup of half and half.
13. Prepare 1/2 cup of sherry wine.
14. You need 1 of salt and pepper to taste.

The original recipe was obtained from a local restaurant. Shrimp shells and spices are simmered in thickened seafood stock seasoned with paprika and tomato paste, then combined with shrimp, cream and sherry in this classic bisque. Though the term "bisque" can now often refer to any type of creamy soup, the original and authentic bisque contains broth and seafood. This is the most budget-friendly authentic bisque I've been able to make, since it contains shrimp, which is often easy to find and inexpensive (even wild caught).

Seafood Bisque instructions

1. Sauté minced shallots in butter until soft..
2. Add the flour and stir with whisk for 5 minutes on low heat, set aside..
3. Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod..
4. Return to boil, lower heat and simmer for 5 minutes..
5. Strain the stock, reserving the seafood..
6. Stir the shallot mixture into the stock..
7. Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes..
8. Chunk the salmon and cod and add all of the seafood back into the soup pot..
9. Add the sherry and heat through, no more than 3 minutes..

If you adore seafood, then this crab and shrimp seafood bisque is a great simple and delicious recipe to try at home. In a large, heavy pot over medium heat, heat butter. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. In a Dutch oven, heat butter over medium-high heat. Remove pot from heat; add brandy.