SEAFOOD BISQUE
Share
If I opened a grocery store/market café… here’s ONE thing I’d put on the menu, no question!
Seafood Bisque…A Meaty, Creamy, Addictively Delicious Bowl of Comfort.
This isn’t just any seafood bisque. It’s luxuriously creamy, unapologetically loaded with seafood and deeply seasoned with fresh herbs and Dash of Dacy blends. One spoonful in and it’ll become your go to during soup season. Bisque doesn’t get more comforting or more crave worthy than this.
INGREDIENTS
Seafood
• 1 lb Jumbo Shrimp, peeled + deveined
• 1 lb Jumbo Lump Crab Meat
• 1 lb Lobster Meat (or 3–4 Lobster Tails, cleaned + chunked)
Aromatics + Herbs
• 2 tbsp Fresh Sage, finely chopped
• 2 tbsp Fresh Basil, finely chopped
• 2 tsp Garlic, minced
• 1 tsp Fresh Rosemary, finely chopped
• 1 Medium Onion, sliced
• 1 tsp Fresh Chives, finely chopped (for garnish, optional)
Broth Base
• 1 (28 oz) Can Diced Tomatoes
• 3–4 oz Shiitake Mushroom Caps, sliced
• 1.5–2 Quarts Heavy Cream
• 1 cup Seafood/Shell-Fish Stock
• 3 tbsp dry white wine such as Pinot Grigio or Sauvignon Blanc
Beurre Manié (For Thickening)
• 2 tbsp softened salted butter
• 2 tbsp all purpose flour
Fats + Oils
• 4 tbsp Salted Butter
• 2 tbsp Extra Virgin Olive Oil (for bisque base)
• 2 tbsp Extra Virgin Olive Oil (to cook seafood)
Seasonings (All Dash of Dacy blends or similar blends + Old Bay)
• 1 tbsp Blackish
• 1 tbsp Garlicky Onion Herb
• 2 tsp Salt & Pepper Blend
• 1 tsp All of the Herbs
• 1 tsp Old Bay Seasoning
For Reheating (Optional)
• ½–1 cup Seafood or Shrimp Stock, if stretching soup after refrigeration
PREP
1. Clean and prep shrimp (peel, devein, wash and pat dry).
2. Prep lobster (cut tails into chunks if using whole tails).
3. Gently inspect and set aside lump crab meat (don’t over handle).
4. Dice onions, mince garlic, chop herbs and prep mushrooms (if using).
COOKING DIRECTIONS
1. Cook Seafood
• In a separate skillet, heat 2 tbsp olive oil over medium high.
• Add shrimp (and lobster tail chunks if raw), cook 1 min per side until just opaque.
• Remove from pan and set aside (don’t overcook!).
• On low heat in same skillet, warm crab meat and lobster meat (if pre-cooked).
• Add shrimp back in and season all seafood generously with Dash of Dacy Blackish, Garlicky Onion Herb, Salt & Pepper Blend and All of the Herbs blends.
• Remove pan from heat. Set aside 1–2 heaping spoonfuls of seasoned seafood for topping later.
2. Build the Bisque
• In your Dear Dacy Dutch Oven, heat butter + 2 tbsp olive oil over medium heat.
• Add mushrooms (if using), sauté 3 - 5 minutes.
• Stir in garlic and onions, sauté 1 minute.
• Season with Garlicky Onion Herb + Salt & Pepper Blend.
• Add chopped sage, rosemary and basil. Sauté 30 seconds.
• Deglaze with white wine, simmer 30 seconds.
• Stir in diced tomatoes, simmer 3 minutes.
• Pour in stock. After 1 minute, add heavy cream, bring to gentle simmer, another 3 minutes.
3. Add the Seafood
• Gently fold in seasoned seafood.
• Simmer bisque on low for 10 minutes, stirring occasionally
• Season to taste with all Dash of Dacy seasonings and Old Bay seasoning.
4. Thicken + Finish (Beurre Manié)
• In a small bowl, mash together softened butter + flour until a smooth paste forms (Because this bisque has 1.5–2 quarts heavy cream + stock, you’ll want enough to thicken without making it chowder thick).
• Stir 1 tbsp of the paste at a time (Always add gradually bisque thickens more as it sits) into the pot and let the bisque simmer gently 3–5 minutes until thickened and glossy.
TO SERVE
• Ladle bisque into bowls.
• Top each with a spoonful of the reserved seasoned seafood.
• Garnish with chopped chives.
• Serve hot! It’s rich, creamy and totally indulgent.
• Enjoy with toasted slice of French baguette or crusty sourdough bread
STORAGE + REHEAT
• Refrigerate up to 3 days.
• To reheat, keep heat low and stir gently.
• Add ½–1 cup seafood stock to stretch and loosen bisque if desired.
• Avoid high heat to preserve texture and prevent overcooking.