Today I’m sharing one of my favorite comfort food soups: Seafood Bisque.

Since the recent passing of my dear friend Rhonda, I’ve been brainstorming on what to do to help keep me motivated during this grief, so I decided to do a little series on some of her favorite foods (and drinks!). Seafood bisque with a salad was one of the last meals I brought to her and her husband said she absolutely LOVED it!

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However, I can’t take any credit for the bisque I brought her that she loved so much… I had an appointment in Beaufort NC one day last month and stopped by Clawson’s 1905 Restaurant and Pub to get the seafood bisque before I went to her house… their seafood bisque is soooooo good and I highly recommend dining there if you’re ever in the area (not sponsored – I just love their food, service and atmosphere!).

I never got the chance to make Rhonda my own version but I know she would approve! Everyone’s cooking style is different and I loved this bisque just as much, but I will still continue to eat the seafood bisque at Clawson’s when I dine there.

I hope you enjoy this bisque as well!

Seafood Bisque

★★★★★ 5 from 1 reviews

Author: Amy @ The Blond Cook
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 6-8 servings

Print Recipe

Ingredients

6 tablespoons butter, divided
1 pound medium shrimp – Peeled, deveined and chopped into about ½-inch pieces
1 pound bay scallops
1-1/2 cups finely chopped celery (about 3 stalks)
1 tablespoon freshly minced garlic
3/4 cup all purpose flour
3 cups half and half
1 (32-ounce) container seafood stock (4 cups)
¼ cup white wine (I used chardonnay)
2 teaspoons Old Bay seasoning
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
½ teaspoon salt (more or less, to taste)
½ teaspoon pepper (more or less, to taste)
Optional: Fresh chopped parsley, for garnish

Instructions

In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently (about 4 minutes).
Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot.
Add the remaining 3 tablespoons of butter and melt. Add celery and cook for 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
Slowly add flour while whisking to combine. Add half and half and seafood stock, while continuing to whisk.
Bring to a simmer and simmer for 10 minutes or until thickened, stirring occasionally.
Return shrimp and scallops to pot. Add white wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
Simmer for an additional 5 minutes, stirring occasionally.
Top with fresh chopped parsley, if desired.