Seafood Bisque recipe - ingredients, nutrition and when to eat it
This rich, creamy soup is made by simmering shrimp and crabmeat with tomatoes and heavy cream. Serve it with baguette or bread for a warm winter dinner.
Western · 35 minutes to cook
Tips: Heavy cream can separate if boiled over high heat for too long, so finish the soup over low heat.
Tips: Shrimp can become tough if overcooked, so lower the heat as soon as they turn pink and are cooked through.
Tips: Baguette is perfect for dipping into the bisque’s rich sauce.
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Ingredients (1 serving)
- Shrimp — 70 g
- Crab meat — 50 g
- Tomato sauce — 100 g
- Heavy cream — 60 ml
- Onion — 40 g
- Butter — 10 g
- Flour — 8 g
- Garlic — 5 g
- White wine — 30 ml
- Water — 250 ml
- Salt — 1 g
- Ground black pepper — 0.5 g
- Parsley — 2 g