Ingredients:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
2 tablespoons all-purpose flour
1/4 cup dry white wine
3 cups seafood stock
1/2 cup heavy cream
1/2 cup whole milk
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 pound shrimp, peeled and deveined
1/2 pound lump crabmeat
1/2 pound scallops
Fresh parsley and chives, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions:
In a large pot, melt the butter over medium heat. Add the onion, garlic, and celery, and sauté until softened, about 5 minutes.
Sprinkle in the flour and stir constantly for 2-3 minutes to cook the raw taste out. Gradually whisk in the white wine, letting it simmer for 1-2 minutes.
Slowly add the seafood stock, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the heavy cream, milk, smoked paprika, cayenne pepper, salt, and black pepper. Reduce the heat to low and let it simmer gently for 10 minutes.
Add the shrimp, crabmeat, and scallops to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and tender.
Use an immersion blender to blend the bisque slightly, leaving some texture. (Optional: Blend until smooth for a velvety texture.)
Ladle the bisque into bowls, garnish with fresh parsley and chives, and serve with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 290 kcal per serving | Servings: 4
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