Seafood Bisque Recipe | 6 Easy Steps | Delicious Beyond Belief

For today’s recipe, we’re going to do a seafood bisque recipe that can work with any type of seafood...like shellfish such as crab, shrimp, scallops, and lobster.

Or can use white fish like cod, snapper, grouper, and halibut

Since we have some Alaskan King Crab...that’s what we’re using.

As always, prep your ingredients in advance...it really helps the workflow and prevents mistakes.

Here’s the ingredients you’ll need:

This recipes serves 6 adults.
6 tablespoons of unsalted butter
1 medium white onion finely chopped
6 celery ribs finely chopped
6 cloves of fresh garlic finely chopped
1/2 cup of all-purpose flour
6 cups of seafood or chicken stock
1/2 tablespoon seafood seasoning
3 cups of heavy cream warmed to room temp
1/2 cup of dry sherry
4 tablespoons tomato paste
1-1/2 teaspoons of smoked paprika
one teaspoon Calabrian chili paste
1 to 1-1/2 pounds of the seafood of your choice.
1/3 cup of fresh parsley finely chopped for garnishing.
At the end, adjust the bisque with kosher salt and coarse black pepper as a final taste adjustment.

So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:

00:00 Introduction
00:38 Add Butter to Low-Medium Heated Pot
00:57 Add Onions to Melted Butter, then Celery and Garlic
01:49 Add All Purpose Flour to Make a Roux
02:09 Add Stock to the Roux
02:55 Lower Heat and Add Heavy Cream
03:27 Add Seasonings and Dry Sherry
04:37 Blend with Immersion Blender
04:57 Add Seafood to Bisque
05:38 List of Ingredients
06:36 Plating and Garnishing
06:47 Bon Appetit!

Find us on YouTube at @aquickrecipe
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Hope you enjoyed this episode.

Bon Appétit!