SEAFOOD BISQUE BOWL
This seafood bisque bowl is rich, creamy, and comforting, loaded with shrimp, crab, and tender fish. With a smooth, flavorful base, it makes a perfect appetiser or main dish for special dinners or cosy evenings.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken stock
- 1 cup heavy cream
- ½ cup white wine optional
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ lb shrimp peeled and deveined
- ½ lb crab meat or lobster meat
- ½ lb white fish fillets cut into chunks
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil over medium heat. Add onion, garlic, and celery, cooking until softened.
- Make Roux: Stir in flour and cook for 1–2 minutes.
- Add Liquids: Slowly whisk in seafood stock, cream, and wine. Simmer for 10 minutes until slightly thickened.
- Season: Add paprika, salt, and pepper.
- Cook Seafood: Add shrimp, crab, and fish. Simmer for 6–8 minutes, until seafood is cooked through and tender.
- Serve: Ladle into bowls, garnish with parsley, and serve hot.
Notes
- Make Ahead: Bisque can be prepared a few hours ahead; reheat gently before serving.
- Customizing Flavor: Add cayenne pepper for spice or a splash of sherry for richness.
- Serving Suggestions: Serve with crusty bread, garlic toast, or a light salad.
- Storage Tips: Store leftovers in the fridge for up to 2 days. Avoid freezing, as cream-based soups may separate.