We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It’s great as a first course or an entree, and it can be made with just shrimp or crabmeat
If you’re a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, but the origin of the word “bisque” it is not clear. It might be derived from Biscay, as in The Bay of Biscay, a gulf which lies off the west coast of Europe, bordering Western France and Northern Spain.
This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish.
The soup is super easy to prepare and cook, and it’s ready in 15 minutes. Serve with freshly baked biscuits or crusty bread. If it is a lunch or main course soup, add a salad.
We Have Complied The List Of Ingredients And The Step By Step Directions And They Can Be Found On The Next Page.