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Seafood Bisque

Seafood Bisque is a super simple, creamy, roux-based soup that is full of seafood, and silky smooth flavor. It is my favorite soup, by far.

Seafood Bisque

Seafood Bisque

We skipped the chocolate and the date night this year and decided to dive head-first into a vat filled with amazing seafood for Valentine’s Day. So much seafood, in fact, that we had a ton of leftover shrimp, scallops, king crab, and lobster today.

Enter this seafood bisque.

Seafood Bisque

Leftover seafood is so rare in our house that whenever it does happen I immediate jump to making this bisque.

Seafood Bisque-6

It is easy, fast, and ready in about 30 minutes.

The key to a really great bisque is a really great roux, so don’t skimp on that initial cook time with the flour and butter. It takes a while but is totally worth it.

Put that little trick in your back pocket too for other recipes you use that require roux. This seafood bisque though, in particular, is my favorite, and one of the best I’ve ever tried.

Seafood Bisque

Seafood Bisque

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This homemade seafood bisque is so full of flavor and also all the seafood. Make it at home and skip the lines.

Ingredients

  • 1/3 cup butter
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1/2 teaspoon garlic & herb Old Bay seasoning
  • 1/4 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1/8 cup dry sherry
  • 1 cup heavy cream
  • 1.5 - 2 cups seafood - cooked see notes

Instructions

  1. Melt butter over low heat and whisk in flour. Whisk frequently, and continue cooking over low heat until the roux is golden brown.
  2. Whisk in chicken broth until it is combined with the roux. Increase heat to medium, and stir frequently. Add old bay seasoning, onion powder, tomato paste, sherry, cream. Simmer gently for 10-15 minutes.
  3. Add seafood and heat gently for 3-4 minutes, or until heated through. Serve immediately.

Notes

You can use raw seafood if you would like in this recipe, just make sure to simmer it in the soup for 2-3 minutes to cook it through. I just happened to have the seafood already cooked on hand, so didn't do that this time.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 531 Total Fat: 41g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 195mg Sodium: 1565mg Carbohydrates: 14g Fiber: 1g Sugar: 4g Protein: 27g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Penny Owings

Tuesday 21st of November 2017

Made this yesterday! Wonderful Flavor, color, all around excellent recipe. Thank you so much!!!

Nicole Johnson

Wednesday 22nd of November 2017

Thanks, Penny! <3 We love this one too!

Blackened Shrimp Pasta - Or Whatever You Do

Saturday 21st of February 2015

[…] « Seafood Bisque […]

Kelley

Thursday 19th of February 2015

Mmm.. this looks amazing! And yay for using leftovers! Thats the best!

Nicole Johnson

Sunday 22nd of February 2015

They go to waste WAY too often in this house, so I'm always excited to find a way to repurpose them!

Becky | The Cookie Rookie

Thursday 19th of February 2015

These photos are ridiculously gorgeous! I wish I had a bowl right now!

Nicole Johnson

Sunday 22nd of February 2015

Wow! Thanks, Becky! I was really happy the next day eating my leftover's leftovers. lol

Heather | girlichef

Thursday 19th of February 2015

Um, I'm jealous....I want a vat of seafood! But I'd settle for a warm bowl of this luxurious (but simple - love that) bisque...

Nicole Johnson

Sunday 22nd of February 2015

Seriously. I'll take a vat of seafood over flowers (that probably cost about the same!) ANY Valentine's day.