Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste (15 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/4 tsp cayenne pepper (1.25 ml) (optional, for a little kick!)
  • 1/2 cup dry sherry (120 ml)
  • 6 cups fish stock (1.4 liters), good quality, low sodium
  • 1 bay leaf
  • 1/2 tsp dried thyme (2.5 ml)
  • 1/2 cup heavy cream (120 ml)
  • Salt and freshly ground black pepper to taste
  • 1 lb cod fillets (450g), skinless, cut into 1-inch pieces
  • 1/2 lb large shrimp (225g), peeled and deveined
  • 1/2 lb sea scallops (225g), patted dry
  • Fresh parsley, chopped (optional)
  • A drizzle of olive oil (optional)
  • Crusty bread for serving (essential)

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in tomato paste, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  3. Pour in the sherry and scrape up any browned bits from the bottom of the pot. Cook until the sherry is almost evaporated, about 2 minutes.
  4. Add fish stock, bay leaf, and thyme. Bring to a simmer, then reduce heat and cook for 20 minutes.
  5. Remove the bay leaf. Use an immersion blender to blend the soup until smooth. For an even smoother texture, strain the bisque through a fine-mesh sieve.
  6. Place in the fridge and chill for 30 minutes.
  7. Gently stir in the cod and shrimp, cook for 5-7 minutes until the cod is opaque and the shrimp are pink. Add the scallops during the last 3-4 minutes.
  8. Stir in the heavy cream and heat through gently. Do not boil. Season with salt and pepper to taste. Garnish with fresh parsley and a drizzle of olive oil. Serve hot with crusty bread. Enjoy your Seafood Bisque with Scallops, Cod!