Creamy Seafood Bisque

You don’t need to head to a fancy restaurant to savor a bowl of velvety seafood bisque. This simple recipe lets you recreate the luxurious flavors of this traditional French classic from the comfort of your own home in under an hour. Serve it as the star of your menu or alongside a fresh green salad and homemade sourdough for sopping up every last savory drop.

Tender shrimp, crab and baby clams simmer gently in a creamy broth, creating the ultimate seafood lover’s dream soup. This decadent yet surprisingly easy dish makes eight generous servings and is great for elegant dinner parties or casual weeknight meals.

Ingredients for Seafood Bisque

• Butter: Half a cup of cubed butter provides a rich base and helps sauté the vegetables.
• Onion: One medium red onion adds a subtle sweetness and depth to the bisque.
• Mushrooms: A cup of sliced mushrooms introduces an earthy flavor and additional texture to the soup.
• Garlic: Minced garlic cloves provide a robust aroma and brightness to the dish.
• All-purpose flour: This creates the characteristic roux that helps to thicken the seafood bisque.
• Tomato paste: Tomato paste adds a rich umami flavor and contributes to the soup’s color.
• Chicken broth: Using chicken broth cuts provides a flavorful base for the bisque while saving on time.
• Baby clams: The briny flavor of the clams marries beautifully with the shrimp and crab.
• Shrimp: Peeled shrimp add a sweet complexity to the seafood bisque.
• Lump crabmeat: Crab provides a rich and delicate flavor. It’s also the main star of this seafood bisque.
• Heavy whipping cream: Heavy cream helps create the bisque’s signature velvety consistency.
• Parmesan cheese: Shredded Parmesan cheese adds a nutty, salty finish to the seafood bisque.
• Green Onions: Thinly sliced green onions serve as a bright garnish when serving.

Directions

Step 1: Saute the vegetables

In a Dutch oven, melt the butter over medium-high heat. Add the red onion and mushrooms, sauteing for four to five minutes until tender. Stir in the minced garlic and cook for an additional minute.

Step 2: Make the roux

Sprinkle in the flour, salt and pepper. Stir constantly until a roux forms. Add in the tomato paste and mix until fully incorporated. Gradually whisk in the chicken broth and bring the mixture to a boil.

Editor’s Tip: Whisking continuously while adding the broth helps to prevent lumps and ensures a smooth bisque.

Step 3: Add the seafood

Reduce the heat to low and let the bisque base simmer for five minutes. Add the baby clams and shrimp and return the mixture to a boil. Simmer uncovered for 5 to 10 minutes until the shrimp are opaque.

Step 4: Finish the bisque

Gently stir in the lump crabmeat and heavy cream. Heat until warmed through without bringing the bisque to a boil.

Editor’s Tip: Avoid boiling the bisque after adding the cream to prevent it from curdling.

Step 5: Garnish and serve

Ladle the seafood bisque into bowls and garnish each serving with shredded Parmesan cheese and sliced green onions.

Recipe Variations for Seafood Bisque

• Amp up the spicy notes: Stir in a pinch of cayenne pepper or hot sauce for a spicy twist.
• Add some wine: Add a splash of sherry or dry white wine when sauteing the vegetables to add an extra depth of flavor to the seafood bisque.
• Include more vegetables: Add a cup of diced tomatoes or butternut squash.
• Use different toppings: Garnish the seafood bisque with freshly chopped dill and chives. You can also crumble crispy bacon on top instead of green onions.
• Try different seafood: Substitute the shrimp or crab with scallops or lobster for a luxe variation.
• Make it lighter: Use half-and-half or coconut milk instead of heavy cream for a lighter version of this bisque.

How to Store Seafood Bisque

Any leftovers of this crab and shrimp seafood bisque recipe can be stored in an airtight container in the fridge for up to three days. You may need to add a splash of broth or cream to loosen the consistency once it’s been refrigerated. Reheat leftovers gently on the stovetop or in the microwave before serving. Avoid boiling the bisque on the stove or it may curdle.

Can you freeze seafood bisque?

Yes, you can freeze seafood bisque. Allow the soup to cool completely before transferring it to freezer-safe containers. Leftovers can be stored in the freezer for up to three months.

Seafood Bisque Tips

Can you use frozen seafood for this seafood bisque?

You can easily use frozen shrimp, crab or clams in this seafood bisque recipe. The seafood should be fully thawed before being added to the pot.

How to prevent the seafood from overcooking?

Adding your seafood in stages is key to keeping the seafood tender in the bisque. Start with the clams and then the shrimp. Finally, fold in the delicate crabmeat and warm until heated through.

How do you achieve a silky smooth seafood bisque?

Using an immersion blender to puree the vegetables and broth before adding in the seafood will lead to a velvety bisque base. You can also strain the bisque through a fine-mesh sieve for a silky texture before adding the seafood.