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Seafood Bisque Creamy Homestyle Recipe

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A cozy, creamy seafood soup blending shellfish stock, tomatoes, and cream for a deliciously rich flavor.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 cup dry white stock or low-sodium fish stock
  • 1 (14 oz) can crushed tomatoes
  • 2 cups shellfish or fish stock
  • 8–12 oz mixed seafood (shrimp, scallops, crab lumps, cod)
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons tomato paste (optional)
  • 1 teaspoon smoked paprika or mild paprika
  • Salt and pepper to taste
  • Fresh parsley or chives to finish
  • Lemon wedges to serve

Instructions

  1. Heat the oil or butter in a large pot over medium heat.
  2. Add onion, carrot, and celery. Cook until soft, about 6–8 minutes.
  3. Stir in garlic, tomato paste, and paprika. Cook for 1 minute.
  4. Add crushed tomatoes and both stocks. Bring to a gentle simmer.
  5. Simmer for 15–20 minutes to meld flavors.
  6. Use an immersion blender to puree until silky, or cool slightly and blend in batches.
  7. Return to low heat. Stir in cream or coconut milk. Warm gently—do not boil.
  8. Add seafood and cook until just done: shrimp and scallops 2–3 minutes; firm fish 4–5 minutes.
  9. Taste and adjust salt, pepper, and acidity with a squeeze of lemon. Garnish and serve.

Notes

For a vegetarian option, swap seafood for mushrooms and use vegetable stock. Best stored in airtight containers and can keep for up to 3 days refrigerated.

Nutrition

Find it online: https://diyprzepisy.com/seafood-bisque/

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