Description
A rich and creamy seafood bisque featuring tender scallops, flaky cod, and succulent shrimp simmered in a flavorful broth infused with white wine, tomato paste, and classic seasonings. This elegant American French-inspired soup is perfect for a gourmet meal, offering a balance of fresh seafood and smooth, velvety texture finished with fresh herbs.
Ingredients
Scale
Seafood
- 1/2 pound sea scallops (halved if large)
- 1/2 pound cod (cut into bite-sized pieces)
- 1/2 pound shrimp (peeled and deveined)
Soup Base
- 4 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine (optional)
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons tomato paste
Seasonings
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and celery, cooking for 5–6 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Flour: Sprinkle the all-purpose flour evenly over the cooked vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, ensuring the mixture doesn’t brown.
- Deglaze and Add Stock: Slowly pour in the dry white wine while stirring constantly to prevent lumps. Gradually whisk in the seafood stock or fish broth, combining thoroughly. Then stir in the tomato paste, Old Bay seasoning, paprika, salt, and black pepper to build a rich flavor base.
- Simmer Bisque Base: Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally. This allows the bisque to thicken and the flavors to meld beautifully.
- Add Dairy and Seafood: Stir in the heavy cream and whole milk to create a creamy consistency. Gently add the shrimp, scallops, and cod pieces to the pot, simmering for 5–7 minutes until the seafood becomes opaque and is just cooked through. Be careful not to boil the soup, as this can toughen the delicate seafood.
- Adjust and Serve: Taste the bisque and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with fresh thyme or parsley to brighten the presentation and flavor.
Notes
- For a smoother texture, blend the soup before adding the seafood, creating a silky bisque base.
- Serve with crusty bread or oyster crackers to complete this hearty and elegant meal.
- Keep an eye on the simmering stage to avoid overcooking the seafood, which should remain tender.
