Seafood Bisque

Ingredients

Butter

3 tablespoons

Onion

1 large, finely chopped

Garlic

2 cloves, minced

Flour

1/4 cup

Dry white wine

1 cup

Fish stock

4 cups

Mixed seafood (shrimp, scallops, and crab)

2 cups, chopped

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the finely chopped onion and minced garlic to the pot, cooking until they are soft and translucent, about 5 minutes.
3. Stir in the flour, mixing well to combine, and cook for another 2 minutes to form a roux.
4. Gradually whisk in the fish stock and dry white wine, ensuring there are no lumps. Bring the mixture to a simmer.
5. Add the chopped mixed seafood to the pot, cooking until the seafood is tender and cooked through, approximately 5-10 minutes depending on the types used.
6. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier bisque, blend only half of the mixture and return it to the pot.
7. Stir in the heavy cream, mixing thoroughly, and season the bisque with salt and black pepper to taste.
8. Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.