Creamy Seafood Bisque with Crab and Shrimp
Ingredients (serves 4-6):
200g crabmeat (fresh or canned)
300g peeled shrimp, raw or cooked
1 shallot, minced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, minced
2 tablespoons tomato paste
1 tablespoon flour
100ml dry white wine
750ml fish stock (or shellfish stock)
200ml heavy cream
2 tablespoons butter
1 tablespoon olive oil
A pinch of sweet chili powder or paprika
Salt and freshly ground pepper
(Optional) A splash of cognac or whiskey for flambéing
Preparation:
Season the seafood
In a large saucepan, Melt 1 tablespoon of butter with the olive oil. Quickly sauté the shrimp until pink. Remove and set aside.
Aromatic base
In the same pan, add the shallot, garlic, carrot, and celery. Sauté for 5 to 6 minutes.
Add the tomato paste and white wine
Add the tomato paste and mix well. Sprinkle with flour and stir. Then pour in the white wine and let it reduce slightly.
Add the stock and simmer
Add the fish stock. Bring to a boil, then reduce the heat. Simmer for 20 to 25 minutes.
Blend and strain
Blend the soup until smooth, then strain it through a fine-mesh sieve for a velvety bisque.
Finish with the seafood
Return the strained soup to low heat. Add the cream, the remaining butter, the crab, and the shrimp. Gently reheat without boiling. Adjust the seasoning with salt, pepper, paprika, or a pinch of chili powder.
Flambéing option: For a gourmet touch, add a splash of cognac and flambé before serving!
Tip:
Serve with garlic croutons, a drizzle of olive oil, or a few fresh herbs (parsley, chives). A true delight!