If you are craving a velvety, flavorful soup that feels like a warm hug in a bowl, this Seafood Bisque Recipe is the perfect answer. Rich with tender shrimp and luscious crab meat, enveloped in a creamy, savory broth simmered with fragrant herbs and a splash of dry sherry, every spoonful is like a little celebration of the sea. This recipe brings restaurant-quality elegance right into your kitchen while being surprisingly approachable to make, transforming humble pantry ingredients into an extraordinary dining experience.
Ingredients You’ll Need
Putting together this Seafood Bisque Recipe is a joy because the ingredients are simple yet play such vital roles in bringing the dish alive. Each element—from the sweetness of the onions and celery to the creaminess of the milk and heavy cream—harmonizes perfectly to deliver depth, texture, and that irresistible bisque color.
- Unsalted butter, 5 tablespoons: Used as the flavor base, it melts perfectly when sautéing vegetables and adds silkiness.
- Sweet onion, 1 medium (finely diced): Provides a natural sweetness that softens the soup’s profile beautifully.
- Celery stalks, 3 (minced): Adds a subtle crunch and aromatic freshness.
- Garlic cloves, 4 (minced): Infuses a fragrant warmth that complements the seafood.
- All-purpose flour, 1/4 cup: Acts as the thickening agent ensuring the bisque has that luscious texture.
- Seafood stock, 3 cups: The heart of flavor, bringing richness and ocean brininess without overpowering.
- Whole milk, 2 cups (warmed): Creates a creamy base while balancing the acidity from other ingredients.
- Heavy cream, 1 cup: Deepens the creamy mouthfeel and luxuriousness of the bisque.
- Tomato paste, 2 tablespoons: Adds a hint of sweetness and a beautiful, appetizing hue.
- Bay leaves, 2: Subtle herbal undertones that lift the soup’s complexity.
- Jumbo shrimp, 1 pound (peeled and deveined): Tender, juicy seafood stars of the bisque.
- Lump crab meat, 12 ounces (checked for shells): Delicate flakes that melt seamlessly into the creamy broth.
- Quality dry sherry, 1/4 cup: Adds a luxurious depth and slight nuttiness.
- Old Bay seasoning, 1 teaspoon: The quintessential spice blend that perfectly seasons seafood.
- White pepper, 1/2 teaspoon: Offers subtle heat without distracting from the creaminess.
- Salt to taste: Essential for balancing and enhancing all flavors.
- Fresh chives (minced): Bright green garnish that adds a mild oniony freshness.
- Fresh tarragon (chopped): Imparts a subtle anise aroma, elevating the bisque’s sophistication.
- Crème fraîche (optional): Perfect for swirling on top to add tangy creaminess and elegance.
- Extra shrimp for garnish: Adds an inviting visual and textural appeal when serving.
How to Make Seafood Bisque Recipe
Step 1: Sauté the Vegetables
Begin by melting the butter in a large Dutch oven over medium heat. Toss in the finely diced sweet onion and minced celery, cooking gently until they soften and become fragrant—about five minutes. This step builds the foundation for your bisque’s flavor and ensures the vegetables meld seamlessly into the creamy base later.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic and cook for only a minute, just until you can smell that lovely aroma blooming. Then, sprinkle the all-purpose flour over the softened vegetables, stirring constantly for two minutes. This crucial step cooks out the raw flour taste and gives your bisque that velvety thickness you cozy up to in every spoonful.
Step 3: Incorporate Liquids and Seasonings
Now, gradually whisk in the warmed whole milk and seafood stock, taking care to avoid lumps and create a smooth mixture. Stir in the tomato paste, bay leaves, and Old Bay seasoning, then bring the mixture to a gentle simmer for about five minutes. The flavors begin to marry beautifully at this stage, promising the rich, layered taste the Seafood Bisque Recipe is famous for.
Step 4: Add Cream and Simmer
Pour in the heavy cream and let the entire pot simmer gently until the soup thickens slightly—around five minutes. This process transforms the bisque’s texture, turning it silky and indulgent, preparing it to embrace the seafood marvelously.
Step 5: Cook the Seafood
Add the jumbo shrimp and cook until they turn pink and tender, just three to four minutes. Then fold in the lump crab meat and pour the dry sherry over. Let everything heat through for two more minutes while the luxurious seafood flavors infuse the creamy soup base.
Step 6: Final Touches
Remove the bay leaves and taste your bisque. Adjust with salt and the white pepper to your preference. This last seasoning step ensures your dish is perfectly balanced—the hallmark of a stellar Seafood Bisque Recipe.
How to Serve Seafood Bisque Recipe
Garnishes
A little garnish goes a long way with this bisque. Sprinkle freshly minced chives and chopped tarragon over the top for a burst of bright color and fresh herbal notes. For an extra touch of indulgence, a dollop of crème fraîche adds beautiful tang and creamy texture that will wow every guest at your table.
Side Dishes
This seafood bisque shines brightest with simple, complementary sides. A crusty baguette or garlic bread is perfect for dipping, while a crisp green salad dressed with lemon vinaigrette cuts through the richness and adds refreshing contrast.
Creative Ways to Present
Thinking beyond the bowl? Serve the bisque in hollowed-out sourdough loaf bowls for a rustic, impressive presentation. Or offer it as an elegant starter poured into small cups or espresso-sized mugs at a party—each miniature serving packs a flavorful punch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your bisque to airtight containers and refrigerate. It will keep beautifully for up to three days without losing its luscious texture or flavor, making it an ideal dish for meal prep or entertaining.
Freezing
Seafood bisque freezes well, though some creaminess may slightly separate upon thawing. Freeze in portions for up to two months, making sure to leave room at the top of the container for expansion. Thaw overnight in the refrigerator for best results before reheating gently.
Reheating
When it’s time to enjoy your leftover seafood bisque, warm it slowly over low heat while stirring frequently. This gentle reheating preserves the velvety texture and prevents curdling. If the soup has thickened too much, add a splash of milk or cream to loosen it before serving.
FAQs
Can I use frozen seafood for this bisque?
Yes, frozen shrimp and crab can be used, but be sure to thaw them completely and pat dry to avoid excess water diluting the bisque’s flavor.
What can I substitute for dry sherry?
If you don’t have dry sherry on hand, a splash of dry white wine, vermouth, or even a tablespoon of lemon juice mixed with broth can provide a similar brightness.
Is it possible to make this bisque dairy-free?
To make a dairy-free version, substitute butter with olive oil, use coconut or almond milk instead of dairy milk, and omit or replace heavy cream with a coconut cream alternative.
How spicy is the Old Bay seasoning?
Old Bay brings a mild, savory blend of spices with subtle heat but isn’t overwhelming, making it a perfect match for delicate seafood flavors in this bisque.
Can I prepare the bisque without shellfish?
You can omit shellfish and use firm white fish, like cod or halibut, but the flavor won’t be quite the same. The shrimp and crab create the signature richness that defines this Seafood Bisque Recipe.
Final Thoughts
This Seafood Bisque Recipe is one of those dishes that instantly turns an ordinary day into a special occasion. Its luxurious creaminess, layered flavors, and tender seafood make it a timeless favorite to cook and share. I wholeheartedly encourage you to try this recipe—it’s easier than you think and truly a delight to savor with friends and family.
Print
Seafood Bisque Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Seafood Bisque is a luxurious, flavorful soup perfect for a comforting meal. Made with jumbo shrimp, lump crab meat, and a rich base of butter, cream, tomato paste, and seafood stock, it’s seasoned with Old Bay and fresh herbs for a beautiful balance of taste. Ready in just 30 minutes, this elegant bisque is ideal for seafood lovers seeking a quick, indulgent dish.
Ingredients
Base
- 5 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 3 celery stalks, minced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
Liquids & Flavorings
- 3 cups seafood stock
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/4 cup quality dry sherry
Seafood
- 1 pound jumbo shrimp, peeled and deveined
- 12 ounces lump crab meat, checked for shells
Seasonings & Garnish
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives, minced
- Fresh tarragon, chopped
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- Sauté Aromatics: In a large Dutch oven, melt the unsalted butter over medium heat. Add the finely diced sweet onion and minced celery, cooking them until softened, which should take about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until the garlic becomes fragrant but not browned.
- Create a Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux base.
- Incorporate Liquids: Gradually whisk in the warmed whole milk and seafood stock, ensuring you stir continuously to avoid lumps and create a smooth base for the bisque.
- Add Flavorings: Stir in the tomato paste, add the bay leaves, and sprinkle in the Old Bay seasoning. Allow the mixture to simmer gently for 5 minutes to meld the flavors.
- Add Cream: Pour in the heavy cream and continue to simmer the bisque until it slightly thickens, about 5 more minutes.
- Cook Shrimp: Add the peeled and deveined jumbo shrimp to the pot and cook them until they turn pink and are cooked through, approximately 3 to 4 minutes.
- Finish Seafood & Sherry: Fold in the lump crab meat and pour in the dry sherry. Heat everything through for another 2 minutes to blend the flavors without overcooking the crab.
- Final Touches: Remove the bay leaves, adjust seasoning by adding salt and white pepper to taste. Serve the bisque hot, garnished with minced fresh chives, chopped fresh tarragon, crème fraîche if using, and extra shrimp for presentation.
Notes
- Use fresh seafood stock for the best depth of flavor, or a high-quality store-bought stock can be substituted.
- Warming the milk before adding it to the roux prevents lumps in the bisque.
- Be careful not to overcook the shrimp and crab, as they can become rubbery if cooked too long.
- For a thicker bisque, allow it to simmer gently a few minutes longer before adding seafood.
- Crème fraîche is optional but adds a lovely richness and tang to the finished dish.
