Seafood Bisque

Seafood Bisque

2 T EVOO

1 sweet onion, chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, chopped

2 bay leaves

1 T dried thyme

4 c seafood stock

1 c water

2 T tomato paste

1 c heavy cream

2 T tomato sauce

Salt and pepper to taste

1 lb shrimp, peeled and deveined

1 c crab meat

Meat from 2 lobster tails

2 filets white fish

1 tsp paprika

1 T fresh parsley, chopped

GARNISH:

Fresh chives

Lemon wedges

In large pot, heat evoo over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté about 5-7 minutes, stirring occasionally.

Stir in the bay leaf and dried thyme, sauté about 1 minute.

Add seafood stock and water to pot; add tomato paste. Stir well to combine and dissolve paste into the liquid. Scrape cooked bits off the bottom.

Transfer to crockpot. Cover and cook about 1 hour on low.

Season with salt and pepper. Remove bay leaf from crockpot.

While broth is heating, heat a separate skillet over medium heat with EVOO. Add shrimp and season with paprika, salt, and pepper. Sauté for about 3-4 minutes. Remove shrimp from skillet and set aside.

Sauté crab, lobster and fish it in same skillet for about 2-3 minutes.

Once broth has simmered and vegetables are tender, use an immersion blender to puree soup until it’s smooth.

Pour heavy cream into the pureed soup; stir to combine. Cover; cook another 30 minutes.

Add cooked seafood to the bisque, allowing the seafood to warm through for about 10 minutes. Stir gently to incorporate.

Ladle seafood bisque into warm bowls, ensuring each serving has a generous amount of seafood.

Sprinkle with freshly chopped parsley and chives. Serve with lemon wedges on the side.

Serve bisque with warm, crusty bread or cheddar biscuits for dipping.