Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup) (150g)
  • 2 carrots, finely chopped (about 1 cup) (120g)
  • 2 celery stalks, finely chopped (about 1 cup) (100g)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Shells from 1 pound (450g) shrimp/prawns, lobster, or crab
  • 8 cups (1.9 liters) water
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 (14.5 ounce/411g) can crushed tomatoes
  • 1 pound (450g) cooked seafood (shrimp, crab, lobster, or a mix), roughly chopped
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) dry sherry (optional, but highly recommended!)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Sauté the onion, carrots, and celery in olive oil until softened. Add garlic, thyme, smoked paprika, red pepper flakes (if using), and bay leaf. Cook until fragrant.
  2. Combine the seafood shells, water, and white wine in a separate pot. Bring to a boil, then simmer to let the flavors develop. Strain to remove shells, discard shells and reserve stock.
  3. Melt butter in the stockpot. Whisk in flour and cook until smooth and slightly golden.
  4. Gradually whisk the seafood stock into the roux until smooth. Add crushed tomatoes. Bring to a simmer.
  5. Simmer the bisque until slightly thickened. Remove from heat and blend with an immersion blender (or carefully transfer to a regular blender) until smooth.
  6. Stir in the chopped seafood and heavy cream. Heat gently, being careful not to boil.
  7. Stir in sherry (if using). Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve hot. Enjoy your Seafood Bisque!