Best Seafood Bisque Recipes

SEAFOOD BISQUE

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.

EASY SEAFOOD BISQUE

Steps:

• In a 3-qt. saucepan, saute onion in butter until tender. Stir in remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.

SEAFOOD BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
• Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

ELEGANT SEAFOOD BISQUE

Steps:

• Sauté minced shallots in butter until soft.
• Add the flour and stir with whisk for 5 minutes on low heat, set aside.
• Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
• Return to boil, lower heat and simmer for 5 minutes.
• Strain the stock, reserving the seafood.
• Stir the shallot mixture into the stock.
• Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
• Chunk the salmon and cod and add all of the seafood back into the soup pot.
• Add the sherry and heat through, no more than 3 minutes.

CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE

Steps:

• Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
• You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
• Turn the dough out onto the counter.
• Use your hands to shape it into a ball and draw together any crumbs.
• Wrap in clingfilm and leave to relax in a cool place for an hour.
• Meanwhile, make the filling.
• Remove the prawns from their shells.
• Put the crabmeat and prawns in the food processor and whiz until smooth.
• Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
• Stir in the chives, cover and set aside.
• Make the sauce.
• Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
• Add the garlic and cook for another 30 seconds.
• Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
• Add the stock and simmer for 20 minutes.
• Strain the sauce and reduce to 150 ml by boiling rapidly.
• Add the cream, reduce to the consistency of single cream and season to taste.
• Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
• You want a strip about 6 inches wide.
• Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
• Fold the other half over the mounds of filling.
• Press together, firmed around each mound to make sure you have squeezed out all the air.
• Cut between the rows, making sure the edges are sealed.
• You can use a fork to decorate the edges.
• Cook the ravioli in boiling water for 3-4 minutes until al dente.
• Place on the serving dish, drizzle over the sauce and decorate with the chives.

CREAMY SEAFOOD BISQUE

Steps:

• Mix it all together

A SIMPLE SEAFOOD BISQUE

Steps:

• Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.

ELEGANT SEAFOOD BISQUE

Steps:

• In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil)., Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.

DON’S SEAFOOD CRAWFISH BISQUE RECIPE

Steps:

• In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON'S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon - size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!

SOUP NAZI'S SEAFOOD BISQUE

Steps:

• Combine the white wine, bay leaf, onion, garlic and celery in a large
• stock pot over medium heat. Boil. Add the lobster, cover the pot.
• and steam for 10 minutes. Remove the lobster, set aside and cool.
• Add the shrimps to the boiling broth, cover the pot and steam for
• 5 minutes. Remove the shrimps with tongs, set aside and cool.
• Add the mussels, cover the pot and steam until they open,
• about 5 minutes. Remove the mussels with the tongs,.
• extract the meat and discard the shells.
• Add 2 cups of water to the liquid in the pot, bring to a boil and
• add the scallops. Cover the pot, and steam for 3 minutes.
• Remove the scallops with the tongs.
• Extract the lobster meat, reserving the shells. Peel and devein the
• shrimps, reserving the shells. Chop the meat into bite-size pieces,
• cover and set aside.
• Return the lobster and shrimp shells to the broth and add 2 more
• cups of water. Bring to a boil, then reduce heat to simmer for
• 30 minutes. Strain the broth and return it to the pot. Discard shells.
• Bring the broth to a simmer over low heat. Add the cream, milk and
• herbs and simmer until mixture thickens slightly, about 5 minutes.
• Add the seafood and simmer for 2 minutes. Stir in the spinach and
• carrots and simmer another 2 minutes to just wilt the spinach.
• Season with salt, pepper, and lemon juice. Serve hot.

EASY SEAFOOD BISQUE

Steps:

• Melt butter in large saucepan.
• Add your choice of seafood and cook until done.
• Add soups, heavy cream and half-and-half; stir until smooth.
• Heat through. Season with hot pepper sauce and sherry.

SEAFOOD BISQUE

Steps:

• Melt butter in large pan.
• Add vegetables, seasonings and lemon juice.
• Cook slowly for 5 minutes.
• Add chicken broth and simmer for 20 minutes.
• Remove bay leaf.
• Add seafood and cook for 5 minutes longer.
• Add cream just before serving.
• (For a lower fat version, reduce the butter or margarine to 1 T, and use evaporated milk or half-and-half instead of the cream).

VERY EASY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion, celery, red pepper and garlic in butter until tender.
• Add tomato basil and alfredo sauces; stir to mix well.
• Add chicken broth and Tabasco sauce; simmer over low heat about 15 minutes; stirring occasionally.
• Add shrimp or crabmeat; cook until shrimp just turns pink if using shrimp.
• Serve bisque garnished with parsley.

SEAFOOD BISQUE CHOWDER

Steps:

• NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
• Melt butter in large pot over medium heat.
• add all vegetables except potatoes and cook until onions are clear.
• mix in flour.
• slowly stir in dairy products until smooth.
• add remaining ingredients and stir well.
• keep on medium heat until soup starts to bubble.
• reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.

SEAFOOD BISQUE WITH CREAM SHERRY

Steps:

• 1. You're going to love this if you're hungry and are too tired to cook - it could happen. Follow the directions on the back of the package - open it, pour into a 2-quart saucepan, add 1 cup milk, bring to boil stirring frequently, add sherry, lower heat, simmer until ravioli and veggies are done.
• 2. Bertolli as a rule is a good product and I've always been curious about their prepared, frozen meals. This shopping day I decided to walk on the wild side and check them out. I bought this bisque, Meal soup for 2, and a pasta dish with shrimp and asparagus. I'm not ashamed it was so easy to throw together and am looking forward to the pasta.
• 3. Kick back, sip a martini as you cook, enjoy!

MARINA CAFE SEAFOOD BISQUE

Steps:

• Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 minute.
• Stir in the flour until all is incorporated.
• Slowly add sherry, white wine, cream and milk, stirring continuously.
• Bring to a slow boil.
• Add all of the seafood ingredients, lemon juice, green onions, and paprika.
• Bring back to a slow boil.
• Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

AL YEGANEH'S (SOUP NAZI'S) SEAFOOD BISQUE

Steps:

• 1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Biol. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. 4. Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. 6. Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells. 7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute the onion and celery in butter until tender.
• Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Discard bay leaf.
• Add pasta to the soup; cook, uncovered, until tender.
• Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.