Step-by-Step Instructions
1. Sauté the Aromatics
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Sauté until soft and fragrant, about 5–7 minutes.
2. Make the Base
- Stir in the flour and cook for 1–2 minutes to eliminate the raw taste.
- Slowly pour in the seafood stock while stirring to prevent lumps.
3. Add Flavor and Simmer
- Stir in the tomato paste and white wine. Let the mixture come to a gentle boil, then reduce the heat.
- Simmer uncovered for 15–20 minutes to let the flavors meld.
4. Blend for Creaminess
- Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
5. Incorporate the Seafood
- Return the bisque to the pot and stir in the heavy cream.
- Add the crab meat and shrimp (if using). Cook for 5–7 minutes, or until the shrimp are pink and cooked through.
6. Season and Serve
- Stir in Old Bay seasoning, salt, and pepper to taste.
- Ladle the bisque into bowls and garnish with parsley and croutons.
Pro Tips for the Perfect Bisque
- Use Fresh Seafood: Fresh crab and shrimp elevate the flavor.
- Don’t Overcook the Seafood: Add it towards the end to keep it tender and juicy.
- Customize the Stock: Enhance store-bought stock by simmering it with seafood shells for extra depth.
Pairing Suggestions
Serve this bisque with crusty bread or a light green salad for a complete meal. A glass of crisp white wine like Sauvignon Blanc or Chardonnay is the perfect accompaniment.
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