Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4 liters) fish stock or seafood broth (low sodium preferred)
  • 1 (14.5 ounce/411g) can crushed tomatoes
  • 1 pound (450g) mixed seafood (shrimp, crab, lobster, mussels – use what you like!), peeled and deveined if necessary
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 ml) dry sherry (optional, but adds great depth)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook for 1 minute more.
  2. Stir in flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the bisque.
  3. Gradually whisk in fish stock and crushed tomatoes, ensuring there are no lumps. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
  5. Stir in the mixed seafood and cook until just cooked through, about 5-7 minutes, depending on the size of the seafood. Don't overcook the seafood.
  6. Remove from heat and use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until smooth.
  7. For an extra smooth texture, strain the bisque through a fine-mesh sieve or cheesecloth.
  8. Return the bisque to the pot. Stir in heavy cream and sherry (if using). Season with salt and pepper to taste. Gently heat through. Do not boil after adding cream.
  9. Ladle into bowls, garnish with fresh parsley and a lemon wedge.