Janet'S Seafood Bisque
A rich seafood bisque blending shrimp, scallops, crab, and salmon with a creamy, flavorful broth, perfect for seafood lovers seeking a luxurious and comforting dish.
Ingredients
- 45 steamed shrimp, cut into pieces ⓘ
- 1.5 lb scallops, halved ⓘ
- 0.75 lb steamed crab legs or 1 lb lump crab meat
- 1 can red salmon, drained
- Milk ⓘ
- 1 small to medium onion, chopped ⓘ
- 4 stalks celery, chopped ⓘ
- 1 cup half and half ⓘ
- 1 can cream of mushroom soup ⓘ
- 1.5 qt half and half
- 3 bay leaves ⓘ
- 0.25 tsp basil ⓘ
- Fresh parsley ⓘ
- Salt ⓘ
- Pepper ⓘ
- 0.5 Tbsp Old Bay seasoning ⓘ
Instructions
- Make the salmon puree by blending 1/3 can of salmon with a small amount of milk until smooth.
- Repeat with the remaining salmon, dividing into thirds.
- Saute the scallops in butter and enough water to pouch, then cut them in half.
- Pour hot milk over the crab meat and set aside.
- Saute chopped onion and celery in butter until tender.
- Add the puree to the sautéed vegetables and cook briefly.
- Combine all seafood (shrimp, scallops, crab, salmon), then add to the bisque mixture.
- Stir in half and half, cream of mushroom soup, bay leaves, basil, Old Bay seasoning, Worcestershire sauce, salt, and pepper.
- Simmer gently to blend flavors, removing bay leaves before serving.
- Garnish with fresh parsley and serve hot.
Tips & Substitutions
To enhance the bisque's flavor, consider adding a splash of white wine or a squeeze of lemon juice. If you prefer a thicker consistency, blend in a bit of cream cheese or use less milk. For a different seafood profile, feel free to substitute the crab with lobster or use a mix of your favorite seafood. Browse more seafood recipes to discover additional variations.
Serving Suggestions
Serve the bisque hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a light salad, such as Grapefruit, Shrimp And Avocado Salad, for a refreshing contrast. For a complete meal, consider serving it alongside a simple green salad or some lemony pasta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bisque on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving, as it can curdle the cream. If the bisque thickens, add a splash of milk or broth to reach desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Seafood Bisque contains roughly 488 calories, with 63g protein, 45g carbohydrates, and 11g fat. It is an excellent source of iron (199% of the Daily Value), protein (125% of the Daily Value), and vitamin C (103% of the Daily Value). Note that it is relatively high in sodium, at 2830mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this bisque?
Yes, you can absolutely use frozen seafood. Just ensure to thaw it completely before cooking. This will help maintain the texture and flavor. Remember to adjust cooking times as needed, as frozen seafood may take slightly longer to cook.
What can I do if the bisque is too salty?
If the bisque turns out too salty, you can balance the flavors by adding a small amount of cream or milk to dilute the saltiness. Additionally, you can incorporate diced potatoes or rice, which will absorb some of the salt, helping to mellow the dish.
How can I make this bisque spicy?
To add a kick to your bisque, consider incorporating crushed red pepper flakes or a dash of hot sauce during the cooking process. You can also use spicy seafood seasoning instead of Old Bay for an extra layer of heat. Adjust to your preferred spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).