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Seafood Bisque Scallops Cod Shrimp

Seafood Bisque Scallops Cod Shrimp

Seafood Bisque Scallops Cod Shrimp is a luxurious yet surprisingly simple way to bring the elegance of a fine dining appetizer to your own kitchen, offering a deeply flavorful experience perfect for any occasion. This rich and creamy bisque, brimming with succulent shrimp, tender cod, and sweet scallops, is an ideal recipe to master for impressing guests or simply treating yourself to something truly special.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course: Appetizer, Soup
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 6 cups fish stock or seafood stock
  • 1 cup heavy cream
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
  • salt and freshly ground black pepper to taste
  • 1 pound cod fillets, cut into 1-inch cubes
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound sea scallops, patted dry
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Crusty bread for serving

Equipment

  • Large pot or Dutch oven
  • Blender (optional)
  • Immersion blender (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 large yellow onion, finely chopped, 2 carrots, peeled and finely chopped, 2 stalks celery, finely chopped, 2 cloves garlic, minced
  2. Sprinkle the flour over the cooked vegetables and stir well. Cook for 1-2 minutes, allowing the flour to toast slightly and coat the vegetables.
    1/4 cup all-purpose flour
  3. Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half, about 3-5 minutes.
    1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  4. Gradually whisk in the fish stock, ensuring no lumps form. Bring the mixture to a gentle simmer. Stir in the heavy cream, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
    6 cups fish stock or seafood stock, 1 cup heavy cream, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  5. Reduce the heat to low, cover, and let the bisque simmer for at least 15-20 minutes to allow the flavors to meld. For an even smoother bisque, you can carefully transfer it to a blender (in batches if necessary) or use an immersion blender to puree the soup until smooth. Return the pureed bisque to the pot if you used a countertop blender.
  6. Increase the heat to medium-low. Add the cod cubes to the simmering bisque and cook for 3-4 minutes until they begin to flake.
    1 pound cod fillets, cut into 1-inch cubes
  7. Add the shrimp and scallops to the pot. Cook for another 3-5 minutes, or until the shrimp are pink and opaque, and the scallops are cooked through and opaque. Be careful not to overcook the seafood.
    1/2 pound large shrimp, peeled and deveined, 1/2 pound sea scallops, patted dry
  8. Ladle the hot Seafood Bisque Scallops Cod Shrimp into bowls. Garnish with fresh chopped parsley. Serve immediately with crusty bread for dipping.
    2 tablespoons fresh parsley, chopped, for garnish, Crusty bread

Notes

Allow the bisque to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave, avoiding boiling. Freezing is possible but may alter texture; thaw in refrigerator and reheat, adding a splash of cream if needed.