Description

Rich, creamy, and full of delicate seafood flavor, this bisque combines crab, shrimp, white wine, and cream into a luxurious bowl that’s perfect for cozy nights or elegant dinners.

Ingredients

1 pound crab meat

1 pound shrimp, peeled and deveined

4 cups seafood stock

1 cup heavy cream

½ cup white wine

1 onion, finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons butter

Salt and pepper, to taste

Fresh parsley, for garnish

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Instructions

In a large pot, melt the butter over medium heat.

Add chopped onion and garlic. Sauté until soft and fragrant, about 3–4 minutes.

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Deglaze the pot with white wine, scraping up any bits from the bottom. Let it simmer for 2–3 minutes.

Pour in the seafood stock. Bring to a boil, then reduce heat and simmer gently for 10 minutes.

Add the crab meat and shrimp. Cook for about 5 minutes, or until shrimp is pink and cooked through.

Stir in the heavy cream. Season with salt and pepper to taste.

Let the bisque simmer on low for 5 more minutes to meld the flavors.

Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

Use lump crab meat for best texture, but claw meat works too for a more affordable option.

Feel free to blend a portion of the soup before adding seafood for a smoother bisque texture.

This bisque pairs beautifully with crusty bread or a light salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: French-American, Seafood