Seafood Bisque – Recipe

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 - 10 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: French American


a rich and flavorful soup full of seafood



For the Seafood Stock

  • shells from shrimp/crab/lobster
  • water to cover
  • 1/2 onion
  • 1 shallot
  • 1 carrot
  • 1 turnip
  • carrot greens
  • parsley
  • 3 bay leaves
  • salt

For the Bisque

  • 3 quarts seafood stock (or however much you have made and adjust accordingly)
  • 4 cups assorted seafood – I used Alaskan King Crab, shrimp and scallops
  • 1 1/2 cups heavy cream
  • 4 TBS unsalted butter, softened
  • 1/4 cup all purpose flour
  • 1/2 cup sherry (optional but it does add a lovely flavor)
  • salt and pepper
  • paprika
  • additional flour mixed with water if necessary to further thicken


  • If you have a quality seafood stock in a box use that and skip the stock making steps
  • Take all of the shells you have amassed and put them in a large soup pot. Cover them with water and bring to a boil.
  • Reduce the heat and let them simmer for several hours (I let mine go for two.)
  • Add in the onion, shallot, turnip, carrot, carrot greens, parsley and bay leaves. Let cook for another couple of hours. Taste and season with salt and pepper
  • Strain the solids out of the stock and clean the pot. Pour the liquid through cheesecloth or a very fine sieve back into the pot.
  • Take the softened butter and the flour and mix it together until you have a very thick paste.
  • Bring the stock to boil. Reduce to a simmer. Dip a whisk into the mixture and little by little add it into the stock making sure to whisk, whisk, whisk with each addition so that it blends in well. You do not want to make little dumplings. The soup will slowly thicken. If using add the sherry at this point.
  • Bring the soup to a boil. Lower the heat and add the heavy cream and let heat through. Do not bring it back to a boil.
  • If the bisque is not as thick as you would like then mix about 1/4 cup of flour with water to make a slurry and add it to the soup in a stream whisking all the time so as to not make lumps. About 10 minutes before you are ready to eat, add in the seafood – you don’t want to overcook it and have it get tough.
  • To serve – add the soup to a bowl piling the seafood in the center. Sprinkle the paprika over top


Prep and cook times include the times for making the stock

Keywords: soup, bisque, seafood bisque, seafood recipe, cream soup, seafood soup,