Bisque de fruits de mer au crabe et aux crevettes


 

Items needed:

200 grams of crab meat, cut into pieces or lump

200 grams of peeled and deveined shrimp

2 tablespoons of butter

1 finely chopped onion

2 garlic cloves, chopped

2 branches of celery, thinly sliced

2 tablespoons all-purpose flour

4 cups of seafood broth

3/4 cup heavy cream

1/4 teaspoon tomato paste

1/4 cup dry white wine (optional)

2 tablespoons Old Bay seasoning

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons chopped fresh parsley

1 bay leaf


What to do:


Get the veggies sautéed: Melt the butter in a large saucepan over medium heat. Toss in the onion, celery, and garlic, sautéing until the vegetables become translucent.


Toss in the flour: Sift in the flour, stirring continuously for about 2 minutes.


Incorporate the liquids and seasonings: Whisk in the seafood broth, heavy cream, and white wine (if using). Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and bay leaf.


Let simmer: Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.


Cook the seafood: Add the shrimp to the pot and cook until they turn pink, about 3 to 4 minutes. Then, add the crab meat and cook for another 2 minutes, or until everything is heated through.


Final touch and serve: Remove the bay leaf. Adjust seasoning if necessary and stir in the fresh parsley. Serve hot in bowls, garnished with more fresh herbs or a dollop of whipped cream if desired.

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