Description
A silky, aromatic bisque featuring sweet crab and tender shrimp in a subtly spiced, velvety broth, finished with a hint of cognac.
Ingredients
Scale
- 2 tbsp unsalted butter, room temperature
- 1 small leek (white part only), thinly sliced, rinsed well
- 1 small shallot, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 3 tbsp tomato paste
- 4 cups low-sodium fish or shellfish stock
- 1/2 cup dry white wine or dry sherry
- 1/2 cup heavy cream, room temperature
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne or to taste
- Kosher salt and freshly ground black pepper to taste
- 8 oz cooked crab meat, picked into large flakes
- 8–10 large shrimp, peeled, deveined, tails removed, cut into bite-size pieces
- 1 tbsp Cognac or brandy (optional)
- 2 tbsp cold unsalted butter, cut into pieces
- Fresh chives or tarragon, finely chopped, for garnish
- Lemon wedges (thinly sliced)
- Drizzle of good olive oil or smoked olive oil (optional)
- Toasted brioche or crusty baguette slices, lightly buttered
Instructions
- Warm your stock in a saucepan over low heat so it stays hot.
- Melt the butter in a heavy-bottomed pot over medium heat.
- Add leek, shallot, and carrot; sauté until softened, about 6–8 minutes.
- Stir in garlic and tomato paste; cook until fragrant, about 1–2 minutes.
- Sprinkle in flour and stir constantly for 1 minute to form a light roux.
- Gradually whisk in the hot stock until smooth and bring to a gentle simmer.
- Blend with an immersion blender until very smooth.
- Return to low heat and stir in cream, smoked paprika, cayenne, and Cognac if using.
- Add shrimp and cook until just opaque, about 2–3 minutes.
- Fold in crab meat gently and mount with cold butter.
- Taste and adjust seasoning before serving.
Notes
Serve in shallow bowls with a garnish of herbs and a drizzle of olive oil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Starter
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg