Description
Indulge in a rich and creamy Seafood Bisque recipe made with heavy cream and sherry. Learn how to make this decadent dish perfect for any occasion!
Ingredients
- 450g mixed seafood (such as shrimp, crab, and scallops)
- 2 tablespoons (28g) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 3 tablespoons (24g) all-purpose flour
- 4 cups (950ml) seafood stock
- 1 cup (240ml) coconut cream
- 1/4 cup (60ml) grape juice
- 1 tablespoon (15ml) tomato paste
- 1 bay leaf
- 1/2 teaspoon (2.5g) paprika
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, celery, and carrot to the pot.
- Sauté the vegetables until they are soft, about 5 minutes.
- Stir in the flour and cook for 2 minutes to remove the raw taste.
- Slowly pour in the seafood stock, stirring continuously to avoid lumps.
- Add the tomato paste, bay leaf, and paprika to the pot.
- Bring the mixture to a simmer and cook for 15 minutes.
- Remove the bay leaf from the pot.
- Use an immersion blender to puree the soup until smooth.
- Pour in the heavy cream and sherry substitute, stirring to combine.
- Add the mixed seafood to the pot.
- Cook the soup for 5-7 minutes, or until the seafood is cooked through.
- Season the bisque with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley.
- Serve hot.
Notes
- Thaw and pat dry mixed seafood before adding to prevent excess liquid in the bisque.
- Use equal parts of shrimp, crab, and scallops for a richer flavor, or adjust to taste.
- Gradually adjust salt and black pepper seasoning to avoid over-seasoning, and consider adding a splash of grape juice for a touch of sweetness.
