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Seafood Bisque

Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Servings: 8 servings

Ingredients

Mushroom Base

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 cup white button mushrooms sliced
  • 4 garlic cloves minced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cup half and half
  • 1 3/4 cup vegetable broth

Celery Base

  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 yellow onion diced
  • 2 celery stalks diced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup half and half
  • 1 cup vegetable broth

Seafood Bisque

  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 20 oz mushroom base
  • 10 oz celery base
  • 2 cups milk
  • 1/2 cup vegetable broth
  • 1 tsp worcestershire sauce
  • 1 tbsp sriracha
  • 2 tbsp tomato paste
  • salt and pepper
  • 1 tbsp olive oil
  • 1/2 lb shrimp cleaned and deveined
  • 1/2 lb bay scallops
  • 1/2 lb crab meat
  • 4 strips thick-cut bacon fully=cooked and diced
  • 1/4 cup fresh parsley chopped

Instructions

  • For the mushroom base, in a saute pan, heat the olive oil over medium heat. Add the onion and the mushrooms. Season with salt and pepper and cook until tender, about 6-8 minutes. Add the garlic and saute for another minute. Remove from heat and set aside. In a saucepan, melt the butter. Once melted, whisk in the flour to form a roux. Cook for 3-4 minutes, or until all of the flour has "disappeared." Add the half and half, broth and your mushroom mixture to the saucepan. Season with a dash more salt and pepper and stir to combine. Bring the sauce to a boil then reduce the heat to a simmer and cook for 3-4 more minutes or until the sauce has thickened and reached your desired consistency. Remove from heat and transfer to a bowl to cool.
  • You will follow the same steps for the celery base, but substituting in the diced celery for mushrooms. In a saute pan, heat the olive oil over medium heat. Add the onion and the celery. Season with salt and pepper and cook until tender, about 6-8 minutes. Add the garlic and saute for another minute. Remove from heat and set aside. In a saucepan, melt the butter. Once melted, whisk in the flour to form a roux. Cook for 3-4 minutes, or until all of the flour has "disappeared." Add the half and half, broth and your celery mixture to the saucepan. Season with a dash more salt and pepper and stir to combine. Bring the sauce to a boil then reduce the heat to a simmer and cook for 3-4 more minutes or until the sauce has thickened and reached your desired consistency. Remove from heat and transfer to a bowl to cool.
  • For the seafood bisque, in a dutch oven over medium heat, melt the butter. Add the onion and celery. Season with salt and pepper and cook until tender, about 6-8 minutes. Add the garlic and cook for another minute.
  • Now add your liquid ingredients: mushroom base, celery base, milk, vegetable broth, worcestershire sauce, and sriracha. Season again with salt and pepper and stir to combine. Add the tomato paste and stir to combine until there are no clumps left. Bring the soup to a boil and then reduce the heat to a simmer and cook for 10 minutes.
  • Meanwhile, prepare your seafood. In a saute pan, heat the olive oil. Add the bay scallops and shrimp (this may need to be done in batches depending on how large your pan is). Cook for 3-4 minutes or until fully cooked. Remove from heat and transfer immediately to the soup using a serrated spoon. At this point, also add the crab meat. Stir to combine and add more salt and pepper if needed. Simmer for 20-25 minutes or until the soup has thickened slightly and the flavors have melded. Top with the chopped bacon and parsley and serve with oyster crackers. Enjoy!