—a luxurious, comforting soup full of seafood flavors, perfect for a special occasion or a cozy meal!
Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
2 stalks celery, chopped
1/2 cup dry white wine (optional)
4 cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup tomato paste
1 teaspoon Old Bay seasoning (or seafood seasoning)
1/4 teaspoon paprika
Salt and pepper to taste
1 cup cooked crab meat (imitation or real)
1 cup cooked shrimp, peeled and chopped
1 cup cooked lobster meat, chopped (or a mix of seafood)
2 tablespoons brandy or cognac (optional)
Fresh parsley or chives for garnish (optional)
Instructions:
- Sauté Vegetables:
In a large pot, heat the olive oil and butter over medium heat.
Add the chopped onion, carrot, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.
- Add Garlic and Tomato Paste:
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste, paprika, and Old Bay seasoning, and cook for another 2 minutes to bring out the flavors.
- Deglaze the Pot:
Pour in the white wine (if using) and let it simmer for 2-3 minutes, scraping the bottom of the pot to release any caramelized bits.
- Add the Stock:
Pour in the seafood stock and bring the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to blend.
- Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Once blended, return the soup to the pot and stir in the heavy cream. Let it simmer for another 5 minutes to thicken slightly.
- Add the Seafood:
Add the cooked crab, shrimp, and lobster meat to the soup and cook for an additional 5-7 minutes, or until the seafood is heated through.
Stir in brandy or cognac if desired, and adjust seasoning with salt and pepper to taste.
- Serve:
Ladle the bisque into bowls and garnish with fresh parsley or chives.
Serve with crusty bread or crackers for a complete meal.
