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Creamy Seafood Bisque with Toasted Baguette - Image 1

Creamy Seafood Bisque with Toasted Baguette

French cuisineSeafood cuisine
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Creamy Seafood Bisque with Toasted Baguette

  1. Seafood Soups >
  2. Crab & Lobster Dishes >
  3. Shrimp & Prawn Dishes >
  4. Other Seafood Dishes

Prep: 25 min • Cook: 45 min. A luxurious and creamy interpretation of the Marseille fish soup, blending a rich seafood base with a touch of cream and brandy, ideal for an elegant dinner. This sophisticated bisque offers a comforting warmth and a symphony of oceanic flavors, elevated by a hint of aromatic brandy and served perfectly with crisp, toasted baguette slices.

Preparation time
25 min
Cooking time
45 min
Total time
1 hr 10 min
Servings
6
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 2 pcs leeks(white and light green parts only, sliced)
  • 2 pcs shallots(finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 2 tbsp tomato paste
  • 1/2 cup white wine(dry)
  • 4 cup fish stock
  • 1/2 tsp saffron threads
  • 1 pc bay leaf
  • 1 tsp thyme(fresh, chopped)

Seafood

  • 1/2lb shrimp(peeled and deveined)
  • 1lb mussels(scrubbed and de-bearded)
  • 1/2lb white fish(such as cod or snapper, cut into 1-inch pieces)

Finishing

  • 1/4 cup brandy
  • 1/2 cup heavy cream
  • salt(to taste)
  • black pepper(freshly ground, to taste)
  • 1 pc baguette(sliced and toasted, for serving)
  • fresh parsley(chopped, for garnish)

Instructions

Prepare the Base

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced leeks and chopped shallots; cook until softened, about 5-7 minutes.
  2. Stir in minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
  3. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces slightly.
  4. Pour in the fish stock, add saffron threads, bay leaf, and fresh thyme. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 20 minutes to allow flavors to meld.

Add Seafood and Finish

  1. Remove the bay leaf from the soup base. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender (in batches if necessary) and blend until smooth, then return to the pot.
  2. Stir in the brandy and heavy cream. Bring the soup back to a gentle simmer (do not boil).
  3. Add the white fish pieces and shrimp to the simmering soup. Cook for 3-4 minutes, or until the shrimp turn pink and the fish is opaque.
  4. Add the mussels, cover the pot, and cook for another 3-5 minutes, or until the mussels open. Discard any mussels that do not open.
  5. Season the bisque with salt and freshly ground black pepper to taste.

Serve

  1. Ladle the creamy seafood bisque into bowls. Garnish with fresh chopped parsley.
  2. Serve immediately with toasted baguette slices for dipping.

Nutrition

Servings
6
Serving size (imperial)
11.8 fl oz
NutrientPer servingPer 100 mlTotal (6 servings)
Calories450.5 kcal128.7 kcal2,703 kcal
Protein25.2 g7.2 g151.2 g
Fat28.1 g8 g168.6 g
Carbs18.9 g5.4 g113.4 g

Tips

  • Ensure all seafood is fresh; soak mussels in cold water for 15 minutes before scrubbing to help them
  • When blending the soup, ensure it's not too hot if using a regular blender; vent the lid and use a k
  • For an extra touch, rub toasted baguette slices with a garlic clove before serving.

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