Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 celery stalk, finely diced
  • 1 large carrot, peeled and finely diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups seafood or fish stock (preferably low-sodium)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 1 cup lump crab meat (picked over for shells)
  • 1/2 pound medium shrimp, peeled and deveined, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)

Instructions:

  1. In a large soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrot; sauté for 5–7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.
  2. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1–2 minutes until lightly toasted and aromatic.
  3. Slowly pour in the dry white wine while whisking vigorously to deglaze the pot, then allow the wine to reduce for about 2 minutes.
  4. Gradually add the seafood stock while whisking to achieve a smooth consistency. Stir in the tomato paste, bay leaf, smoked paprika, dried thyme, salt, and pepper, then bring to a gentle simmer for about 15 minutes.
  5. For a smoother bisque, remove about half of the vegetable mixture (avoiding the bay leaf), blend until smooth using an immersion blender, and stir it back into the pot.
  6. Reduce the heat to low, stir in the heavy cream, and gently add the shrimp and crab meat. Simmer for approximately 5 minutes until the shrimp turns pink and is just cooked through.
  7. Stir in the fresh lemon juice and chopped parsley, then taste and adjust the seasoning. Remove the bay leaf before serving.
  8. Ladle the hot bisque into bowls and garnish with extra parsley. Enjoy immediately with your favorite side pairing.