Decadent Seafood Bisque (Print Version)
# Ingredients:
→ Base
01 -
½ teaspoon salt, adjust to taste
02 -
1 ½ teaspoons Old Bay seasoning
03 -
2 tablespoons of tomato paste
04 -
¼ cup plain flour
05 -
2 garlic cloves, minced into tiny pieces
06 -
2 stalks of celery, chopped finely
07 -
1 small yellow onion, diced finely
08 -
3 tablespoons of salted butter
→ Liquids
09 -
Juice from ½ lemon
10 -
1 cup of half and half
11 -
4 cups vegetable broth or fish stock
→ Garnish
12 -
2 dried bay leaves
13 -
Fresh parsley, chopped finely
14 -
1 pound of lump crabmeat, split into halves
# Instructions:
01 -
In a large Dutch oven set to medium heat, melt the butter. Toss in the onion and celery, cooking them for about 3-4 minutes until the onion becomes see-through. Add garlic and sauté for another 30 seconds or so until you can really smell it.
02 -
Mix in the flour, tomato paste, salt, and Old Bay seasoning. Stir well, cooking for 2-3 minutes, until it turns into a smooth, thick paste.
03 -
Pour in the broth or fish stock and toss in the bay leaves. Turn the heat up to high to bring it to a boil. Once boiling, lower the heat, cover, and let it simmer gently for 15-20 minutes to build flavor.
04 -
Take out the bay leaves. Add in the lemon juice and half and half. Use an immersion blender to make the soup smooth, or carefully process in a regular blender until creamy.
05 -
Once smooth, stir in half of the crabmeat. When serving, top each bowl with the rest of the crab and some fresh parsley. Serve immediately.
# Notes:
01 -
For incredible taste, stick to fresh jumbo lump crabmeat instead of canned.
02 -
Don’t like a strong fish flavor? Sub out fish stock with chicken or veggie broth.
03 -
Old Bay seasoning is key. Swapping it out isn't recommended.
04 -
Make it gluten-free by using a 1-to-1 gluten-free all-purpose flour.
05 -
Leftovers stay fresh for up to 3-4 days in the fridge if sealed tightly. Cream-based soups don’t freeze well!
06 -
Reheat slowly on the stovetop over medium until warm. Don’t boil, or the cream might separate.