Seafood Bisque

Course: Soup

Cuisine: American

Keyword: easy seafood bisque, quick seafood bisque

Prep Time: 5

Cook Time: 15

Servings:

Calories: 1104kcal

Author: Malinda Linnebur

This easy Seafood Bisque is loaded with 3 types of seafood! Ready in just 20 minutes, it's full of flavor. Easy enough for a weeknight meal but impressive enough for all your special occasions.

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Ingredients

1 cup (226g) butter
1 small onion, diced
2 cloves garlic, minced
½ cup (65g) all purpose flour
2 tablespoons tomato paste
2 teaspoons cajun seasoning
1 teaspoon Old Bay seasoning
1 quart (945ml) heavy cream
1 quart (945ml) whole milk
1½ pounds (680g) raw seafood of choice

Instructions

In a large pot or dutch oven melt the butter. Sautee the onion and garlic until the onion starts to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly whisk in the cream and milk.
Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.

Notes

Use any seafood you choose. I used lump crab, bay scallops, and medium shrimp 1/2 pound each in this recipe. You can also use lobster or any firm fish. If your seafood is NOT raw add it towards the end of cook time just to heat it through. Don't overcook the seafood or it will be tough.
STORAGE: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove to prevent curdling.
FREEZER FRIENDLY: freeze completely cooled soup in a freezer container for up to 4 months. Thaw in the refrigerator and reheat gently on the stove to prevent curdling.
WHAT TO SERVE: Serve with a side salad, crusty bread, and white wine.

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