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Seafood Bisque Recipe

This recipe guides you in creating a rich and creamy seafood bisque, featuring a medley of fresh vegetables, aromatic spices, and tender shrimp. It's a comforting and elegant soup, perfect as an appetizer or a light main course, ready in approximately 40 minutes.
Total Time 40 minutes
Course lunch/dinner
Cuisine Japanese
Servings 4 people
Calories 1465.6 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Immersion Blender Alternatively, a regular blender
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 3 tbsp butter or 3 tbsp margarine
  • 2 tbsp chopped celery
  • 4 tbsp chopped mushrooms
  • 2 tbsp chopped onions
  • 2 tbsp chopped carrots
  • 1 clove minced garlic
  • 1 dash tabasco sauce
  • 1 generous grating fresh pepper
  • 1/4 tsp marjoram
  • 1 bay leaf
  • 1 pinch mace
  • 1 tbsp lemon juice
  • 1 cup shrimp or a combination of and any other seafood
  • 2 cups chicken broth
  • 1 cup heavy cream

Instructions
 

  • Melt butter in a large pot or Dutch oven over medium heat.
  • Add chopped celery, mushrooms, onions, and carrots; sauté until vegetables are softened, about 8-10 minutes.
  • Stir in minced garlic, Tabasco sauce, fresh pepper, marjoram, bay leaf, and mace; cook for 1 minute until fragrant.
  • Pour in chicken broth and lemon juice. Bring the mixture to a gentle simmer.
  • Add the shrimp (or other seafood) and cook for 3-5 minutes until just opaque.
  • Remove the bay leaf. Carefully blend the soup until silky smooth using an immersion blender or by transferring it to a regular blender (vent lid).
  • Return the blended soup to the pot if using a regular blender.
  • Stir in the heavy cream and heat gently, ensuring not to bring the soup to a rolling boil after adding the cream.
  • Taste the bisque and adjust seasoning with additional salt, pepper, Tabasco, or lemon juice as desired.
  • Ladle the hot bisque into bowls and serve immediately, optionally garnished with fresh herbs or a swirl of cream.

Notes

For a truly rich bisque, consider making a quick seafood stock from shrimp shells before starting. Sauté the aromatics (celery, carrots, onions, garlic) until very tender but not browned, building a sweet foundation. When blending, an immersion blender is ideal for convenience and safety with hot liquids, ensuring a silky smooth texture. For a refined bisque, pass the blended soup through a fine-mesh sieve. Introduce the seafood briefly at the end to avoid overcooking and rubbery texture. Adjust seasoning with salt, fresh pepper, and a touch more lemon juice or Tabasco for brightness. Add heavy cream off the heat or at a very gentle simmer to prevent curdling. Garnish with fresh herbs.