Best 12 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.

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.

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.

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).

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!