What Is a Seafood Bisque?
Bisque is a French-style, cream-based soup traditionally made with shellfish such as lobster, crab, or shrimp. Modern versions often include firm white fish or a combination of seafood for depth and balance. The hallmark of a true bisque is its silky texture, achieved by puréeing the soup and enriching it with cream.
Why You’ll Love This Bisque Recipe
Deep, layered seafood flavor
Velvety, luxurious texture
Flexible ingredients – fish, shellfish, or both
Perfect for entertaining or cozy nights in
Make-ahead friendly and freezer adaptable
Ingredients
Seafood
½ lb firm white fish (cod, halibut, haddock), cut into chunks
½ lb shrimp, peeled and deveined (shells reserved)
Optional: scallops, crab meat, or lobster (up to 1 lb total seafood)
Bisque Base
3 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
½ cup dry white wine or sherry
3 cups seafood stock (or fish stock)
1 cup heavy cream
½ tsp smoked paprika or cayenne (optional)
1 bay leaf
Salt and white pepper, to taste
Optional Aromatics & Finish
1 tsp fresh thyme or tarragon
1 tbsp brandy or cognac (classic but optional)
Fresh parsley or chives, finely chopped
How to Make Fish and Seafood Bisque
Step 1: Build the Flavor Base
Melt butter with olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 6–8 minutes until soft but not browned. Stir in garlic and tomato paste; cook 1 minute until fragrant.
Step 2: Thicken the Bisque
Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out raw flour taste. Slowly pour in white wine, scraping up any browned bits.
Step 3: Simmer
Add seafood stock, bay leaf, paprika, and herbs. Bring to a gentle simmer and cook 15 minutes to develop flavor.
Step 4: Blend Until Silky
Remove bay leaf. Using an immersion blender (or standard blender in batches), purée the soup until completely smooth.
Step 5: Add Seafood & Finish
Return bisque to low heat. Add fish and shellfish, simmer gently 5–7 minutes until just cooked. Stir in cream and optional brandy. Season to taste with salt and white pepper.
Do not boil once cream is added.
Serving Suggestions
Serve hot with:
Crusty French bread or garlic crostini
Oyster crackers or puff pastry twists
Simple green salad with citrus vinaigrette
Garnish with fresh herbs, a drizzle of cream, or a few reserved shrimp or scallops.
Tips for the Best Seafood Bisque
Use shells from shrimp to enhance stock flavor
Keep heat low after blending for a smooth finish
Avoid overcooking seafood—it should be tender, not rubbery
White pepper preserves the bisque’s pale color
Bisque Variations
Classic Lobster Bisque: Use lobster shells and meat
Crab Bisque: Add lump crab at the end
Shrimp Bisque: Double shrimp and omit fish
Spicy Cajun Bisque: Add cayenne and paprika
Dairy-Free Option: Use coconut cream (flavor will vary)
Make-Ahead & Storage
Base can be made 1 day ahead (add seafood later)
Refrigerate up to 3 days
Freeze without cream for best texture
Nutrition Highlights (Approx. per Serving)
Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable
Final Thoughts
This Fish and/or Seafood Bisque Recipe delivers timeless elegance with modern flexibility. Whether you choose fish, shellfish, or a luxurious combination of both, the result is a creamy, deeply satisfying bisque that feels special every time it’s served.
🦞 Silky, savory, and soul-warming—this is seafood comfort at its finest.
- 1/2 c. chopped onion
- 3 tbsp. butter
- 3 tbsp. flour
- 10 oz. can minced or chopped clams with liquid
- 8 oz. clam juice or chicken stock
- Chunks of fish, as desired
- Shrimp, crab, or lobster, as desired
- 1 1/2 tbsp. tomato paste
- 1 1/2 c. light cream
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