Seafood Bisque Duo (Printable Version)
# What You'll Need:
→ Seafood
01 -
1 pound crab meat, fresh or tinned
02 -
1 pound jumbo shrimp, shells and veins removed
→ Liquids
03 -
4 cups fish broth
04 -
1 cup thick cream
→ Vegetables and Aromatics
05 -
1 medium onion, chopped finely
06 -
2 cloves garlic, crushed small
07 -
1 stalk celery, cut into bits
08 -
1 small carrot, cubed tiny
→ Spices and Garnish
09 -
1 teaspoon red paprika
10 -
1/2 teaspoon hot cayenne, if you want
11 -
1 tablespoon thyme leaves or 1 teaspoon dry thyme
12 -
1 bay leaf
13 -
Salt as needed
14 -
Pepper as needed
15 -
Fresh parsley, chopped for topping
→ Other
16 -
3 tablespoons butter
17 -
3 tablespoons regular flour
# Steps to Follow:
01 -
Melt your butter in a big pot over medium flame. Toss in onions, celery, and carrots. Cook them down for about 5-7 minutes till they're soft.
02 -
Add your crushed garlic, red paprika, hot cayenne, thyme, and that bay leaf. Let them warm up for 1-2 minutes till you can smell them good.
03 -
Scatter flour all over your cooked veggies, stirring it in well. Cook another 2-3 minutes so the flour turns a bit brown but doesn't burn.
04 -
Slowly pour in your fish broth while whisking. Make sure you don't get any lumps. Bring everything to a gentle bubble while you keep stirring.
05 -
Let your soup bubble gently for about 20-30 minutes. This gives all those tasty bits time to mix together.
06 -
When your broth tastes good, drop in the crab and shrimp. Let them cook for 5-7 minutes more until the shrimp turns nice and pink.
07 -
Stir in your thick cream and let everything bubble softly for 5 more minutes to get a bit thicker.
08 -
Take out that bay leaf and add salt and pepper however you like it. Scoop into bowls and sprinkle with fresh parsley on top.