Description
There’s something about its creamy, velvety texture paired with the delicate brininess of fresh seafood that feels both comforting and luxurious.
Ingredients
Scale
- 1/2 lb scallops, patted dry
- 1/2 lb cod fillets, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 1/4 cup white wine
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/4 cup tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Sear the Seafood:
Heat 1 tbsp of butter in a large pot over medium heat. Add scallops and sear for 1-2 minutes on each side until golden. Remove and set aside. Repeat with the shrimp. - Sauté the Aromatics:
In the same pot, melt the remaining butter. Add onion, celery, and garlic, cooking until softened and fragrant. - Build the Base:
Stir in the flour and cook for 1 minute. Gradually whisk in the white wine, scraping up any browned bits. Add the broth, tomato paste, smoked paprika, and cayenne pepper, if using. - Simmer:
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. - Add the Cream and Seafood:
Stir in the heavy cream and return the scallops, shrimp, and cod to the pot. Cook for another 5-7 minutes, or until the seafood is just cooked through. - Serve:
Ladle the bisque into bowls, garnish with fresh parsley or chives, and serve with crusty bread.