Ingredients:
- 2 lbs (900g) Shellfish Shells (shrimp, lobster, crab), rinsed well
- 1 tbsp (15ml) Olive Oil
- 1 medium Yellow Onion, chopped (approx. 1 cup / 150g)
- 2 medium Carrots, chopped (approx. 1 cup / 120g)
- 2 Celery Stalks, chopped (approx. 1 cup / 100g)
- 4 cloves Garlic, minced
- 1/4 cup (60ml) Dry White Wine (like Sauvignon Blanc)
- 8 cups (2 Liters) Water
- 1 Bay Leaf
- 1 tsp Dried Thyme
- 1/2 tsp Black Peppercorns
- 4 tbsp (60g) Unsalted Butter
- 1/4 cup (30g) All-Purpose Flour
- 1/2 cup (120ml) Tomato Paste
- 1/4 cup (60ml) Brandy (optional)
- 6 cups (1.4 Liters) Shellfish Stock
- 1 cup (240ml) Heavy Cream
- 1 lb (450g) Cooked Seafood (shrimp, lobster, crab meat), roughly chopped
- Salt and freshly ground Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Sauté aromatics (onion, carrot, celery, garlic) in olive oil until softened. Add shellfish shells and cook until fragrant. Deglaze the pot with white wine. Add water, bay leaf, thyme, and peppercorns. Bring to a boil, then simmer for 45 minutes. Strain the stock, discarding the solids.
- Melt butter in the same pot. Whisk in flour and cook for 2-3 minutes, until a light golden-brown roux forms.
- Stir in tomato paste and cook for 1 minute. Deglaze with brandy (if using), scraping up any browned bits from the bottom of the pot. Gradually whisk in the shellfish stock, ensuring no lumps form.
- Bring the bisque to a simmer and cook for 20 minutes, allowing the flavors to meld and the bisque to slightly thicken.
- For a smoother texture, use an immersion blender (or carefully transfer to a regular blender) to blend the bisque until smooth. Strain through a fine-mesh strainer for the ultimate silky texture (optional).
- Stir in heavy cream and cooked seafood. Heat through gently, being careful not to boil. Season with salt and pepper to taste.
- Ladle the bisque into bowls. Garnish with fresh parsley and serve with lemon wedges.