Description
This rich and creamy seafood bisque combines tender cod, succulent shrimp, and delicate scallops in a flavorful, spiced tomato and seafood stock base. Enhanced with aromatic vegetables, white wine, and Old Bay seasoning, this elegant soup is perfect as an impressive starter or a comforting main dish.
Ingredients
Scale
Seafood and Garnish
- 8 oz cod fillets (cut into bite-sized pieces)
- 8 oz shrimp (peeled and deveined)
- 8 oz scallops (sliced in half if large)
- 1 tablespoon fresh parsley (chopped, for garnish)
Vegetables and Aromatics
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 celery stalk (diced)
- 1 carrot (peeled and diced)
Liquids and Seasonings
- 1 tablespoon olive oil
- 1/4 cup dry white wine (optional)
- 4 cups seafood stock or fish stock
- 1 cup heavy cream
- 1/2 cup tomato paste
- 1 teaspoon Old Bay seasoning (or other seafood seasoning)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced celery, and carrot. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
- Deglaze: Pour in the dry white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 2-3 minutes.
- Add liquids and seasonings: Stir in the seafood stock, tomato paste, Old Bay seasoning, dried thyme, paprika, and season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Simmer the bisque: Let the bisque simmer uncovered for about 10-12 minutes to allow the flavors to meld and the soup to thicken slightly.
- Add seafood: Gently add the cod pieces, shrimp, and scallops into the simmering bisque. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
- Finish with cream: Reduce the heat to low, then stir in the heavy cream. Heat through gently without boiling to avoid curdling, about 2-3 minutes.
- Garnish and serve: Remove from heat, adjust seasoning if necessary, and ladle the bisque into bowls. Garnish with chopped fresh parsley and serve hot.
Notes
- Using fresh seafood stock will greatly enhance the bisque’s flavor, but store-bought stock works well in a pinch.
- If you want a smoother texture, you can partially puree some of the cooked vegetables before adding the seafood.
- For a dairy-free version, substitute the heavy cream with coconut cream or omit it entirely.
- This bisque pairs beautifully with crusty bread or oyster crackers.
- Ensure not to overcook the seafood to maintain tender texture.
