Ingredients:
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, chopped (about 1 cup / 150g)
- 2 carrots, chopped (about 1 cup / 130g)
- 2 celery stalks, chopped (about 1 cup / 100g)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 cup (120ml) dry sherry or dry white wine
- 6 cups (1.4 liters) fish stock or seafood stock
- 1 (14.5 ounce / 411g) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 pound (450g) cooked crab meat, picked over for shells
- 1 pound (450g) peeled and deveined shrimp, cut into 1/2-inch pieces
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
- Pour in the sherry (or white wine) and scrape up any browned bits from the bottom of the pot. Cook until the sherry has almost completely evaporated, about 2-3 minutes.
- Add the fish stock, diced tomatoes (with their juice), and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Remove the bay leaf. Using an immersion blender (or in batches in a regular blender), carefully puree the soup until smooth. Strain the soup through a fine-mesh sieve or cheesecloth-lined colander into a clean pot. Discard the solids.
- Return the strained soup to the pot. Add the crab meat and shrimp. Simmer until the shrimp are cooked through and pink, about 3-5 minutes.
- Stir in the heavy cream and butter. Heat gently, being careful not to boil. Season with salt and pepper to taste.
- Ladle the bisque into bowls. Garnish with fresh parsley and serve with lemon wedges (optional).