Description
A decadent, creamy seafood bisque featuring sweet lump crab and succulent shrimp, balanced with aromatic vegetables and a touch of white wine.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 yellow onion, finely diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tbsp tomato paste
- 1 tbsp Old Bay seasoning
- 1/2 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 8 oz lump crab meat
- 1/2 lb shrimp, peeled and deveined
- Salt and pepper to taste
Instructions
- Sauté onion, carrots, and celery in butter until softened.
- Stir in tomato paste and Old Bay; cook for 2 minutes.
- Deglaze the pan with white wine and simmer until reduced by half.
- Add seafood stock and simmer for 15 minutes.
- Stir in heavy cream and heat through on low.
- Gently fold in crab and shrimp; cook for 3 minutes until heated through.
- Garnish with fresh herbs and serve warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-American