Go Back
Bowl of creamy seafood bisque garnished with herbs and seafood

Creamy Seafood Bisque

A rich and velvety bisque capturing the essence of the ocean, perfect for cozy dinners or elegant gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bisque Base
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock (or fish stock) Ensure high quality for best flavor.
For the Seafood
  • 1 cup medium shrimp, peeled and deveined
  • 1 cup scallops, chopped
  • 1 cup white fish (like cod or halibut), cut into bite-sized pieces
  • 1/2 cup heavy cream Substitute with coconut cream for dairy-free.
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
Additional Seasonings
  • 1 teaspoon thyme (dried or fresh)
  • 1/2 teaspoon cayenne pepper (optional for a hint of spice)
  • 1/2 unit lemon juice Adds brightness.

Method
 

Preparation
  1. In a large pot over medium heat, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted and sizzling, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté the vegetables until softened, about 5-7 minutes.
  2. Sprinkle 1/4 cup of flour over the sautéed veggies, stirring continuously to combine for about 2 minutes to create a roux.
  3. Gradually whisk in 4 cups of seafood stock to prevent lumps. Stir until the mixture thickens and bubbles gently, around 5 minutes.
  4. Reduce heat to low and add shrimp, scallops, and white fish. Cook for 5-7 minutes until opaque and tender.
  5. Stir in 1/2 cup of heavy cream, 1 teaspoon of thyme, and 1/2 teaspoon of cayenne pepper. Add lemon juice and adjust seasoning with salt and pepper as needed. Let simmer for another 2-3 minutes.
  6. Ladle the bisque into bowls, garnishing with fresh parsley.

Notes

Use shrimp shells when making seafood stock to enhance flavor. This bisque keeps well in the fridge for up to 3 days, and you can freeze it before adding cream.