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.
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.
Leftover seafood is so rare in our house that whenever it does happen I immediate jump to making this bisque.
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.
- 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
- Melt butter over low heat and whisk in flour. Whisk frequently, and continue cooking over low heat until the roux is golden brown.
- 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.
- Add seafood and heat gently for 3-4 minutes, or until heated through. Serve immediately.
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.