Dairy Free Seafood Bisque
Rich, velvety, and loaded with shrimp, scallops, and lump crab meat, this bisque delivers the kind of luxurious bowl you'd expect at a coastal restaurant — no dairy required. The secret to that silky, creamy base is a full can of full-fat coconut milk, which blends seamlessly with seafood stock and a deeply savory soffritto of onion, celery, and carrot. A splash of dry sherry and a hit of tomato paste build layers of flavor that taste like the soup has been simmering all day, even though it comes together in under an hour. Old Bay, smoked paprika, and a pinch of cayenne give it just the right amount of warmth and coastal character. Traditional bisque recipes lean heavily on heavy cream and butter, so finding one that skips both without sacrificing body or richness is genuinely exciting — this one nails it. The partial blending step is the move that takes it from good to great, giving you a smooth, restaurant-style texture while still leaving a little something to chew. Serve it to four people and watch the bowls empty fast.
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Learn more →Ingredients
4 servings
For the bisque
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ⅓ cup dry sherry
- 3 tbsp all-purpose flour
- 3 cups seafood stock juice or clam juice
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp old bay seasoning
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the seafood
- ½ lb large shrimp, peeled, deveined, and cut into 1-inch pieces
- ½ lb sea scallops, patted dry and quartered
- ½ lb lump crab meat, picked over for shells
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 2 minutes. Watch closely so the garlic does not scorch.
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