Ingredients:
For the Seafood Bisque:
- 1/2 pound shrimp/prawn, peeled and deveined
- 1/2 pound crab meat, preferably lump
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 3 cups seafood or fish broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
For Thickening:
- 2 tablespoons all-purpose flour
Directions:
Prepare the Seafood:
- Cook the shrimp/prawn in a pot of boiling water for 2-3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.
Sauté Vegetables:
- In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
Add Flavor Base:
- Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.
Make the Bisque:
- Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps.
- Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.
Add Seafood and Cream:
- Add the chopped shrimp/prawn and crab meat to the pot. Pour in the heavy cream and stir to combine.
- Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.
Serve:
- Ladle the bisque into bowls and garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
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