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Ingredients
– 2 tablespoons (30g) unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 1 celery stalk, diced
– 1/2 cup (120ml) dry white wine
– 1/2 cup (120ml) fish stock
– 1/2 cup (120ml) heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup (120g) jumbo lump crab meat
– 1/2 cup (120g) cooked and peeled shrimp
– Fresh parsley or chives, chopped (for garnish)
Instructions
1. Melt butter: In a large pot, melt the butter over medium heat.
2. Sauté aromatics: Add the diced onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.
3. Add wine and stock: Pour in the white wine and fish stock. Bring to a boil, then reduce heat and simmer for 2-3 minutes.
4. Add cream and spices: Stir in the heavy cream, thyme, paprika, cayenne pepper (if using), salt, and black pepper.
5. Add seafood: Gently fold in the jumbo lump crab meat and cooked shrimp.
6. Simmer and puree: Simmer the bisque for 5-7 minutes or until heated through. Use an immersion blender to puree the soup until smooth.
7. Serve: Ladle the bisque into bowls and garnish with chopped parsley or chives. Serve immediately.
Tips and Variations
– Use high-quality fish stock for the best flavor.
– Substitute other types of seafood, such as lobster or scallops, for added variety.
– Add a splash of cognac or brandy for extra depth of flavor.
– Serve with crusty bread or crackers for a satisfying accompaniment.
– Refrigerate or freeze the bisque for later use; reheat gently over low heat.