Emulsifier Free Dairy Free Seafood Bisque
Total time1 hr
Prep time20 min
Cook time40 min
4.7(21)
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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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