Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 carrots, peeled and chopped (approximately 1 cup)
  • 2 celery stalks, chopped (approximately 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon (5 ml) tomato paste
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for a touch of heat)
  • 1/4 cup (60 ml) dry sherry (or dry white wine)
  • 6 cups (1.4 liters) seafood stock (or chicken stock if seafood isn’t available)
  • 1 (14.5 ounce/411 g) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) cooked crab meat, picked over for shells (lump crab is ideal but claw meat works too)
  • 1 pound (450g) large shrimp, peeled, deveined, and chopped
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (30 ml) heavy cream
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges
  • Crusty bread for serving

Instructions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 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, until fragrant.
  3. Pour in sherry (or white wine) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
  4. Add seafood stock, diced tomatoes (undrained), bay leaf, and thyme. Bring to a simmer, then reduce heat and simmer for at least 30 minutes to allow flavors to meld.
  5. Remove bay leaf and thyme sprig. Using an immersion blender, carefully blend the bisque until smooth. Alternatively, transfer the bisque in batches to a regular blender (be careful with hot liquids!) and blend until smooth. Return to the pot.
  6. While the bisque is simmering, lightly saute the shrimp pieces until just pink and cooked through in butter on the skillet. Be careful not to overcook.
  7. Stir in the cooked shrimp and crab meat into the bisque. Add the heavy cream and gently heat through, being careful not to boil. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with lemon wedges and crusty bread.