Seafood Bisque Recipe
This Seafood Bisque recipe is a symphony of flavors and textures that captivates the palate. Its rich foundation and smoky depth provide a complex, tangy base with a hint of natural sweetness, complemented by a warm, aromatic sophistication. The velvety texture and rich flavor envelop the taste buds, while allowing other ingredients to shine.This bisque delivers a smoky, slightly sweet flavor that beautifully enhances the seafood, adding a subtle heat and earthy undertone. Fresh herbs brighten the dish, with a burst of citrusy brightness and a sweet herbal note that pairs perfectly with the tender seafood.The delicate sweetness and succulent texture of the seafood make the bisque truly luxurious. Loved for its intricate layers of flavor, rich textures, and the perfect balance of sweet, smoky, and savory notes, this Seafood Bisque is a true culinary delight.
Equipment
- 1 Cutting board
- 1 Chef knife
- 1 Stainless steel saucepan 4 qt
- 1 Wooden soon
- 1 Immersion blender
- 1 Skillet small 10"
Ingredients
- 2 cups Lobster stock
- ½ cup Onions trimmed and small diced
- ¼ cup Celery trimmed and small diced
- ¼ cup Carrot trimmed and small diced
- ¼ cup Fennel trimmed and small diced
- 1 clove Garlic
- 2 oz Roasted red peppers + juice
- 7 oz Crushed fire roasted tomatoes
- 4 each Dried apricots
- ⅙ cup White wine Sauvignon Blanc or similar
- ⅛ cup Brandy
- 2 tbsp Heavy cream
- 2 tbsp Olive oil
- ⅛ tsp Smoked sweet paprika
- ⅓ tsp White pepper
- 1 ⅛ tsp Kosher salt approximately, season to taste
- 1 tsp Sugar
- ⅛ tsp Chili flakes
- 2 tsp Parsley finely chopped
- ½ tsp Marjoram finely chopped
- ¼ each Lemon
- 4 oz Smoked octopus
- 4 each Sea scallops
- 4 oz Lobster tails removed from shells and cleaned
- 2 tbsp Unsalted butter
Instructions
- First prepare your aromatics. Finely chop parsley and marjoram and set aside
- Mince garlic and set aside.
- Trim onions, celery, fennel and carrots and small dice, set aside.
- Place 4 qt saucepan on burner setting 4 and bring to temperature.
- Add olive oil, then onions, garlic, celery, fennel and carrots.
- Season with kosher salt, white pepper, chili flakes, marjoram and half of your parsley.
- Continue to sauté, stirring frequently, until vegetables are soft and translucent, being careful not to brown, about 7 minutes.
- Add apricots and sugar and sauté for 2 minutes.
- Add white wine and continue to cook until liquid is reduced by half.
- Add brandy and continue to cook until liquid is reduced by half.
- Add tomatoes, red peppers and lobster stock. Increase temperature to burner setting 8 and bring to a boil, About 10 minutes.
- Quickly reduce temperature to burner setting 5 and simmer until liquid is reduced by half and slightly thick, about 30 minutes.
- Allow to cool to a safe temperature, about 15 minutes then puree completely with immersion blender. This step is crucial to get a very smooth texture for a perfect result.
- Return saucepan to heat on burner setting 4, to rewarm. Add heavy cream, taste and adjust the seasoning.
- Place a 10″ cast iron, or other heavy skillet on the stove. Set to burner setting 5 and bring pan to temperature.
- Rinse lobster tails and scallops under fresh, cold running water and dry well with paper towels.
- Season lightly with kosher salt, white pepper and smoked paprika.
- Add 2 tbsp unsalted butter to the skillet. Allow the butter to foam, then add the smoked octopus, and gently sauté for 3 minutes.
- Add lobster tails to the skillet, being careful to give them their own space in the pan, (it’s not a stir fry) and continue to sauté seafood for 2 minutes.
- Finally, add sea scallops, placing the flat side firmly into the pan for a good golden sear. Continue to sauté for 1 minute, then turn the scallop to sear the second side.
- Lightly squeeze the lemon over the seafood. Remove the seafood from the skillet with small tongs or a slotted spoon and place on parchment paper.
- Ladle or spoon the bisque into shallow soup bowls, then carefully arrange seafood in the bisque. Garnish with fresh herbs and Meyer lemon foam.