Creamy Seafood Bisque Recipe – A Luxurious Soup for Special Occasions

Step 3: Deglaze and Thicken

1. Pour in ½ cup of dry white wine to deglaze the pot, scraping up any flavorful bits.
2. Let the wine simmer until reduced by half.
3. Sprinkle in the flour and stir for 1–2 minutes to form a light roux. This helps thicken the bisque later.

Step 4: Add Stock and Simmer

1. Slowly whisk in the prepared seafood stock.
2. Bring to a gentle simmer and cook for 15–20 minutes, letting the flavors deepen.
3. If you want an ultra-smooth bisque, use an immersion blender (or carefully transfer to a blender) and puree until velvety.

Step 5: Incorporate the Seafood and Cream

1. Return the soup to low heat and stir in heavy cream and milk.
2. Add shrimp, crab, and scallops. Cook gently for 5–7 minutes, just until the seafood is opaque and tender.
3. Season with salt, black pepper, and a touch of cayenne if you prefer a little heat.

Step 6: Serve and Garnish

1. Ladle the bisque into warm bowls.
2. Garnish with fresh parsley or chives, and finish with a drizzle of cream or a seared shrimp on top for extra flair.
3. Serve alongside crusty bread or a warm baguette to soak up every luxurious drop.

Tips for Success

• Don’t overcook the seafood. Add it at the very end to keep it tender and delicate.
• Make ahead: The base (without cream or seafood) can be prepared a day in advance. Simply reheat, add cream, then finish with seafood before serving.
• Variations: You can substitute lobster or clams for the crab and scallops, depending on what’s fresh or available.

Final Thoughts

This Creamy Seafood Bisque is more than just a soup—it’s an experience. The layers of flavor from the homemade stock, the velvety smoothness from the cream, and the richness of fresh seafood make it a dish worthy of celebrations. Whether served as an elegant starter or as the star of the meal with bread and salad, it never fails to impress.

Indulge in this recipe the next time you want to create a special memory around the table—it’s a true taste of coastal luxury.

Would you like me to also create a shorter, easy-to-read version of this recipe formatted like a quick recipe card (ingredients + concise steps) for practical kitchen use?