Teresa's Recipes
Seafood Bisque
Indulge in a luxurious Seafood Bisque, a creamy and savory soup that embodies the essence of the ocean. This delectable dish is perfect for special occasions or a cozy dinner at home, providing a comforting bowl of warmth enriched with the flavors of mixed seafood. Originating from the coastal regions of France, bisques are traditionally made with crustaceans and embody a rich culinary history that celebrates the bounties of the sea. With its velvety texture and aromatic ingredients, this bisque is sure to impress your family and friends.
Ingredients
- 3 tablespoons Butter
- 1 large, finely chopped Onion
- 2 cloves, minced Garlic
- 1/4 cup Flour
- 1 cup Dry white wine
- 4 cups Fish stock
- 2 cups, chopped Mixed seafood (shrimp, scallops, and crab)
- 1 cup Heavy cream
- to taste Salt
- to taste Black pepper
- for garnish, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 30g
- Carbs: 12g
- Protein: 25g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the finely chopped onion and minced garlic to the pot, cooking until they are soft and translucent, about 5 minutes.
- Stir in the flour, mixing well to combine, and cook for another 2 minutes to form a roux.
- Gradually whisk in the fish stock and dry white wine, ensuring there are no lumps. Bring the mixture to a simmer.
- 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.
- 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.
- Stir in the heavy cream, mixing thoroughly, and season the bisque with salt and black pepper to taste.
- Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.
Tips
- For a richer flavor, consider adding a splash of brandy or cognac while cooking the onion and garlic.
- You can substitute the seafood with your favorite variety, or use a mix of shellfish for added depth.
- If you prefer a gluten-free option, use cornstarch instead of flour to thicken the bisque.