Ingredients:

  • 1 lb (450g) Shrimp shells and heads (from about 1 lb of raw shrimp), rinsed
  • ½ lb (225g) Crab shells (from cooked crab), rinsed
  • 1 tbsp (15ml) Olive oil
  • 1 medium Yellow onion, chopped (approx. 1 cup/150g)
  • 2 Carrots, chopped (approx. ½ cup/75g)
  • 2 Celery stalks, chopped (approx. ½ cup/75g)
  • 4 cloves Garlic, minced
  • 1 tsp Tomato paste (5g)
  • ½ cup (120ml) Dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 6 cups (1.4L) Water
  • 1 Bay leaf
  • ½ tsp Dried thyme
  • ½ tsp Black peppercorns
  • ½ tsp Salt
  • 4 tbsp (60ml/ ½ stick) Unsalted butter
  • ¼ cup (30g) All-purpose flour
  • 4 cups (950ml) Shellfish stock (from above)
  • 1 cup (240ml) Heavy cream
  • ¼ cup (60ml) Dry sherry
  • 1 lb (450g) Cooked crab meat, picked over for shells
  • 1 lb (450g) Cooked shrimp, peeled, deveined, and chopped
  • Salt and pepper to taste
  • Fresh chives, chopped, for garnish (optional)

Instructions:

  1. Sauté the shrimp and crab shells with vegetables in olive oil. Add tomato paste and cook until fragrant. Deglaze with white wine, scraping up any browned bits. Add water, bay leaf, thyme, peppercorns, and salt. Simmer for 1 hour. Strain the stock through a fine-mesh sieve, discarding the solids.
  2. Melt butter in a large saucepan. Whisk in flour to form a roux. Cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in the warm shellfish stock, ensuring no lumps form. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. Stir in heavy cream and sherry. Gently heat through (do not boil). Season with salt and pepper to taste.
  5. Gently fold in the cooked crab meat and shrimp. Heat through gently until warmed.
  6. For a smoother texture, use an immersion blender to partially or fully blend the bisque.
  7. Ladle into bowls, garnish with fresh chives (if desired), and serve immediately.